PASS W/ CONDITIONS
Risk 1 (High)
THE CLUB MDW Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 11, 2025
Canvass
License #2966408
4
Total Violations
3
Critical
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: BAR HANDWASH SINK NOT ACCESSIBLE, BEING USED AS A DUMP SINK WITH SOILED GLASSWARE, STRAWS, AND ICE IN BASIN OF SINK. INSTD TO MAINTAIN BASIN CLEAN AND EMPTY AT ALL TIMES TO ALLOW FOR HANDWASHING ONLY. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES AT CUSTOMER SELF SERVICE COLD LINE: KALE SALAD 61.3F, ROMAINE LETTUCE 64.3F, DICED COOKED EGGS 62.7F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS $20 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #43
MINOR
Violation Details
IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP IMPROPERLY STORED IN OPEN WIRE RACK IN WHICH ICE SCOOP TOUCHING WALL. INSTD TO STORE PROPERLY AND MAINTAIN
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Violation #43
MINOR
Violation Details
IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP IMPROPERLY STORED IN OPEN WIRE RACK IN WHICH ICE SCOOP TOUCHING WALL. INSTD TO STORE PROPERLY AND MAINTAIN
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection