SPLASH CHICAGO Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT WATER AT SINKS FOR BAR 1ST FLOOR REAR OF PREMISES AND BASEMENT BAR AND WASHROOMS.CRITICAL VIOLATION. 7-38-030. MUST PROVIDE HOT WATER TO ALL SINKS.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND FRONT ENTRANCE DOOR NOT RODENT PROOFED.(ABOUT 1/2INCH GAP AT SIDES,TOP, AND BOTTOM). SERIOUS VIOLATION. 7-38-020. MUST RODENT/INSECT PROOF FRONT DOOR.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND NO CHEMICAL TEST KITS FOR 3 COMPARTMENT BAR SANITIZING SINKS.SERIOUS VIOLATION. 7-38-030. MUST PROVIDE.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RUSTY SHELVING UNITS INSIDE COOLER AT REAR BAR AT 1ST FLOOR. MUST REPLACE REPAIR. FOUND UNFINISHED WOOD SHELVING UNITS AT LIQUOR STORAGE AREAS. MUST FINISH.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND SMALL HOLES/SPRAY FOAM AT WALLS AT FRONT 1ST FLOOR BAR AND BASEMENT BAR. MUST SEAL AND MAKE WALLS SMOOTH AND EASY TO CLEAN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND SMALL HOLES/SPRAY FOAM AT WALLS AT FRONT 1ST FLOOR BAR AND BASEMENT BAR. MUST SEAL AND MAKE WALLS SMOOTH AND EASY TO CLEAN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.