THE BLACK BARREL TAVERN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT MULTIPLE HAND SINKS THROUGHOUT ESTABLISHMENT. MUST PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED RAW CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 48.3F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS FOUND AT IMPROPER COLD HOLDING TEMPERATURE. ROASTED CHICKEN FOUND AT 44.2F, SALAMI FOUND AT 45.1F, HARD BOILED EGGS FOUND AT 49.2F. TCS FOOD ITEMS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F. CHEF VOLUNTARILY DISCARDED AND DENATURED FOOD. ALL FOOD WEIGHING APPROXIMATELY 75 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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 IMPROPER AMBIENT TEMPERATURE INSIDE OF REFRIGERATOR AT 45.3F. ALSO OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF SLIDING DOOR COOLER AT 46.4F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY GOODS OUT OF ITS ORIGINAL PACKAGING WITHOUT A LABEL IN BASEMENT PREP AREA (BREAD CRUMBS, SPICES, ETC.) MUST LABEL WITH COMMON NAME TO PROPERLY IDENTIFY.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL DURABLE SPLASH GUARD AT HAND WASHING SINK AT BAR(1ST FLOOR) NEXT TO OPEN ICE BIN.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED 2 FOOD HANDLER EMPLOYEES PREPPING FOOD WITHOUT A HAIR RESTRAINT. INSTRUCTED TO WEAR PROPER HEAD COVERING TO PREVENT CONTAMINATION ONTO FOOD, UTENSILS AND EQUIPMENT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOPS STORED INSIDE ICE BIN AT ALL BAR AREAS. INSTRUCTED TO STORE IN CLEAN CONTAINER WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DIRTY CUTTING BOARDS IN PREP AREA WITH DARK YELLOW STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO HOT RUNNING WATER AT DUMP SINK (FAR RIGHT) AT BAR. MUST MAINTAIN HOT WATER AT 100.0F.

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 NO VISIBLE BACK FLOW PREVENTER DEVICE ON ICE MACHINE, COFFEE AND TEA WATER LINE. MUST INSTALL.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: ALL UNISEX BATHROOMS MUST HAVE A LID ON TRASH CAN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SEAL GAPS AROUND MOP SINK FAUCET HANDLES IN BASEMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN DIRTY FLOORS AT MAIN FOOD PREP LINE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHT (FAR LEFT SIDE) AT VENTILATION HOOD IN PREP AREA. MUST REPLACE WITH OPERABLE LIGHT BULB.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: OBSERVED BUS BOY SERVING WATER TO CUSTOMERS WITHOUT WEARING A MASK OR FACE COVERING. ALSO UPON ENTRY OBSERVED FEMALE BARTENDER SERVING CUSTOMERS WITHOUT WEARING A MASK OR FACE COVERING. This Order requires that all individuals and businesses in the City of Chicago shall observe the following: (a) Any individual, regardless of vaccination status, who is age two or older and able to medically tolerate a mask (a paper, fabric or cloth filter that securely covers the nose and the mouth) shall be required to wear a mask when indoors an any public place, which for purposes of this Order includes any common or share space in: (i) a residential multi-unit building or (ii) any non-residential building, unless otherwise provided for in the Phase 5 Guidance issued by the Office of the Mayor. 2-112-340. CITATION ISSUED.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: OBSERVED BUS BOY SERVING WATER TO CUSTOMERS WITHOUT WEARING A MASK OR FACE COVERING. ALSO UPON ENTRY OBSERVED FEMALE BARTENDER SERVING CUSTOMERS WITHOUT WEARING A MASK OR FACE COVERING. This Order requires that all individuals and businesses in the City of Chicago shall observe the following: (a) Any individual, regardless of vaccination status, who is age two or older and able to medically tolerate a mask (a paper, fabric or cloth filter that securely covers the nose and the mouth) shall be required to wear a mask when indoors an any public place, which for purposes of this Order includes any common or share space in: (i) a residential multi-unit building or (ii) any non-residential building, unless otherwise provided for in the Phase 5 Guidance issued by the Office of the Mayor. 2-112-340. CITATION ISSUED.