THE DINING ROOM AT KENDALL COLLEGE AT NATIONAL LOU Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 89.6-93.4F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN PREP AREA AND BARISTA STATION. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT BAR HANDWASHING SINK. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE IN BAR IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE.CORRECTED ON SITE 'HELD FOR INSPECTION' TAG PLACED ON LOW TEMPERATURE DISH MACHINE IN BAR. INSTRUCTED ONCE LOW TEMPERATURE DISH MACHINE IN BAR HAS BEEN REPAIRED AND IS SANITIZING AT A MINIMUM CONCENTRATION OF 50PPM CHLORINE E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT.( NOTE: LOW TEMPERATURE DISH MACHINE IN BAR NOT IN USE AT TIME OF INSPECTION, INSTRUCTED FACILITY MUST USE EITHER THE THREE COMPARTMENT SINK OR HIGH TEMPERATURE DISH MACHINES IN KENDALL COLLEGE AT NATIONAL LOUIS UNIVERSITY TO SANITIZE ALL EQUIPMENT AND UTENSILS, DISHWASHING AREA IS LOCATED ON THE SAME FLOOR THROUGH THE DOUBLE DOORS IN REAR OF PREP AREA.) PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.0-53.2F. OBSERVED COLD TCS FOODS, SALMON(53.2F), HALF AND HALF(45.7F) AND MILK(45.0F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 4LBS. 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.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED TWO DOOR COLD HOLDING UNIT IN PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 52.3F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE TWO DOOR COLD HOLDING UNIT IN PREP AREA REPAIRED BEFORE CONCLUSION OF INSPECTION OBSERVED PROPER AMBIENT TEMPERATURE OF 21.9F AFTER REPAIR. 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.

This violation was corrected during the inspection.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO LEFT SPLASH GUARD ON SOUTH SIDE HANDWASHING SINK IN PREP AREA. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON SOUTH SIDE HANDWASHING SINK IN PREP AREA TO PREVENT CONTAMINATION OF FOOD IN COLDING UNIT AND PREP SURFACES OF COLD HOLDING UNIT.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO LID/COVER FOR ICE BIN IN BAR. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN IN BAR TO PREVENT CONTAMINATION OF ICE IN ICE BIN DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER CONTAMINATION.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KNIVES, FORKS AND SPOONS STORED LAYING DOWN IN SILVERWARE HOLDER IN BARISTA STATION. INSTRUCTED TO STORE UTENSILS COVERED OR INVERTED WITH HANDLES UP TO PREVENT CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KNIVES, FORKS AND SPOONS STORED LAYING DOWN IN SILVERWARE HOLDER IN BARISTA STATION. INSTRUCTED TO STORE UTENSILS COVERED OR INVERTED WITH HANDLES UP TO PREVENT CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.