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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS IN THE WASHROOM AT THE WASHBOWL SINK OR THE HAND-SINK IN THE BAR PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWELS FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

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 TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN REFRIGERATOR, SUCH AS 10LBS OF EGG ROLLS AT 47.2F AND 2LBS OF EGGS AT 53.8F. MANAGER DISCARDED AND DENATURED A TOTAL 12LBS AT $120. ALL COLD TCS FOOD MUST BE MAINTAINED AT 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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: NOTED IMPROPER COLD-HOLD TEMPERATURE OF 48.1F AT REFRIGERATOR IN KITCHEN. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). TAGGED UNIT. 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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

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.