SOHO HOUSE CHICAGO Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WITH AN ORIGINAL CERTIFICATE WHILE TCS FOODS (EGGS) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE 4-DRAWER COOLER LOCATED ON THE 5TH FLOOR COOKS LINE. PANCAKE BATTER, GUACAMOLE, SLICED HAM, BEANS, COOKED MUSHROOMS, SOUR CREAM, CUT TOMATOES, AND COOKED PASTA ARE FOUND AT TEMPERATURES RANGING FROM 46F TO 52F. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE 4-DRAWER COOLER LOCATED ON THE 5TH FLOOR COOKS LINE TO BE IMPROPER AT 52F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. COOLER TAGGED AND MAY NOT BE USED UNTIL REINSPECTED BY CDPH.

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 SPLASH GUARD BETWEEN THE RIGHT SIDE OF THE PREP/DUMP SINK AND THE SALAD PREP STATION/CUTTING BOARD LOCATED ON THE 6TH FLOOR COOKS LINE. INSTRUCTED TO PROVIDE A SPLASH GUARD ON THE RIGHT SIDE OF THE SINK TO PREVENT CONTAMINATION OF EQUIPMENT.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD BETWEEN THE RIGHT SIDE OF THE PREP/DUMP SINK AND THE SALAD PREP STATION/CUTTING BOARD LOCATED ON THE 6TH FLOOR COOKS LINE. INSTRUCTED TO PROVIDE A SPLASH GUARD ON THE RIGHT SIDE OF THE SINK TO PREVENT CONTAMINATION OF EQUIPMENT.

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.