SOHO HOUSE CHICAGO Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THREE UNDER-COUNTER HOT WATER DISH MACHINES (ALLIS BAR, CHICKEN SHOP, AND REAR 1ST FLOOR DISH AREA) NOT OPERATIONAL. ALL MACHINES ARE CURRENTLY TURNED OFF AND ARE UNABLE TO SANITIZE AT 180F. PRIORITY VIOLATION 7-38-025. ALL MACHINES ARE TAGGED; INSTRUCTED TO CONTACT CDPH FOR REINSPECTION WHEN THE MACHINE REACHES 180F FOR SANITIZING RINSE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE ALLIS (BREAKFAST) PREP COOLER LOCATED ON THE COOKS LINE. BACON, CHICKEN, BEEF, EGGS, PANCAKE BATTER, COOKED MUSHROOMS, COOKED TOMATOES, CREAM, YOGURT, CREAM CHEESE, AND SALMON ARE FOUND AT TEMPERATURES RANGING FROM 46F TO 62F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD-HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS - THE ADVISORY FOR THE LUNCH AND DINNER MENUS IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED MANAGEMENT TO ADD A DISCLOSURE STATEMENT TO THE CURRENT ADVISORY THAT SAYS, "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS. " PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE (BREAKFAST) PREP COOLER AT THE ALLIS COOKS LINE TO BE IMPROPER AT 48.0 F. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SNEEZE GUARD AT THE ALLIS COOKS LINE PROTECTING THE PREP AREA AND OPEN FOODS INSIDE THE PREP COOLERS AND PREVENTING CONTAMINATION FROM CONSUMERS. INSTRUCTED TO INSTALL A SNEEZE GUARD IN THE SAID AREA AND MAINTAIN. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE LEFT SINK (1 OUT OF 3) IN THE WOMENS LOCKER ROOM WASHROOM WITHOUT HOT WATER. WATER IS AT 67F. INSTRUCTED TO PROVIDE HOT WATER AT 100-120F AT ALL HANDWASHING SINKS AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE LEFT SINK (1 OUT OF 3) IN THE WOMENS LOCKER ROOM WASHROOM WITHOUT HOT WATER. WATER IS AT 67F. INSTRUCTED TO PROVIDE HOT WATER AT 100-120F AT ALL HANDWASHING SINKS AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.