THE CLUB MDW Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID ORIGINAL CITY OF CHICAGO SANITATION MANANGER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE VALID ORIGINAL SANITATION CERTIFICATE IS REQUIRED ON SITE AS WELL AS CERTIFIED MANAGER AND PHOTOCOPIES/PHOTOS ARE NOT ALLOWED. 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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED ICE USED FOR DRINKS FOR HUMAN CONSUMPTION WITH CONTAINERS OF JUICE AND PLASTIC BAG OF MINT STORED INSIDE ICE IN BAR AREA. INSTRUCTED PERSON IN CHARGE THAT NO ITEMS MAY BE STORED IN ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED PERSON IN CHARGE TO REMOVE ITEMS AND DISCARD ICE AND SANITIZE ICE CONTAINER. #7-38-005. CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED ICE USED FOR DRINKS FOR HUMAN CONSUMPTION WITH CONTAINERS OF JUICE AND PLASTIC BAG OF MINT STORED INSIDE ICE IN BAR AREA. INSTRUCTED PERSON IN CHARGE THAT NO ITEMS MAY BE STORED IN ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED PERSON IN CHARGE TO REMOVE ITEMS AND DISCARD ICE AND SANITIZE ICE CONTAINER. #7-38-005. CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.