STOCKS & BLONDES BAR & GRILLE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED PREMISES COOLERS MAINTAINING IMPROPER TEMPERATURES AT THIS TIME OF INSPECTION.PREP COOLER IN PREP AREA MAINTAINING 43.8F,WALK IN 9BEER/FOOD COOLER IN BASEMENT STORAGE AREA MAINTAINING-48.6F.BOTH COOLERS MUST MAINTAIN 40F OR BELOW.BOTH COOLERS WILL BE TAGGED HELD FOR INSECTION.PREMISES MUST USE ADDITIONAL WALK IN BEER COOLER IN BASEMENT THATS 37.5F FOR FOOD STORAGE-CDI.MUST CONTACT CDPH FOR TAG REMOVAL.CRITICAL VIOLATIONISSUED-7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE PREP COOLER AND WALK IN COOLER.APPROX 25LB CORN BEEF BRISKET AT 48.6F,40LBS OF SHELL FRESH EGGS AT-48.3,50.5F,35LBS OF HAMBURGER PATTIES-55.6,46.1F,APPROX 110LBS OF FOOD AT COST /$400.00 WAS REMOVED FROM COOLERS AND DISCARDED BY MANAGER-CDI.MUST MAINTAIN COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION ISSUED 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED COLD WATER HANDLE WONT WORK ,WATER CUT WATER OFF. WATER WAS CUT OFF FROM UNDERNEATH HAND SINK. EMPLOYEES MUST USE HAND SINK IN WASHRROS 4FT AWAY OR EXPOSED HAND SINK INPREP AREA 25FT AWAY UNTIL REINSPECTED IN 2- DAYS.CRITICAL VIOLATION ISSUED 7-38-030. MANAGER REPAIRED SINK DURING INSPECTION-CDI

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.SLIGHTBUILD-UP.MUST CLEAN/MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN.SLIGHTBUILD-UP.MUST CLEAN/MAINTAIN.

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.