THE DRUNKEN BEAN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN FACILITY. OBSEVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN LOBBY ALL GENDER WASHROOM. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.5-77.5F. OBSERVED COLD TCS FOODS, CHICKEN(45.9F), PASTA(55.6-60.6F), PORK(56.5F), HAM(63.3F), BEEF(53.4F), CHEESE(45.5-51.8F), PROSCIUTTO(76.3F), BACON(57.9F), GARLIC IN OIL(54.9F), MARINARA SAUCE(50.2F), HEAVY CREAM((52.3F), BUTTER(56.5F), COOKED EGGPLANT(51.1F), PEPPERONI(46.0F), ALFREDO SAUCE(52.0F), SLICED TOMATOES(51.0-53.1F),DICED TOMATOES(54.5-55.0F), SALAD MIX CONTAINING ARGULA, SPINACH AND MESCUL(47.3-49.6F), RAW EGGS IN SHELL(56.7-77.5F), CUT UP ROMAINE(52.2F), PICO DE GALLO CONTAINS DICED TOMATOES(49.3F) AND CHICKEN SALAD (50.0F) 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 $250 WEIGHING 40LBS. 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 COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 47.5-52.2F. OBSERVED TWO DOOR COLD HOLDING UNIT IN MIDDLE PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 47.5F AND OBSERVED TWO DRAWER COLD HOLDING UNIT IN MIDDLE PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 52.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON TWO DOOR COLD HOLDING UNIT IN MIDDLE PREP AREA. AT TIME OF RECENT INSPECTION ON 10/8/2025 TWO DRAWER COLD HOLDING UNIT REPLACED WITH ONE DOOR COLD HOLDING UNIT AT PROPER AMBIENT TEMPERATURE OF 30.2F. 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 DUST COATED BLACK FAN MOUNTED ON WALL NEAR ENTRANCE TO PREP AREAS IN REAR, FACING TOWARDS COLD HOLDING UNITS. INSTRUCTED TO CLEAN FAN IN SAID AREA TO PREVENT CONTAMINATION OF FOOD.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES STORED ON FLOOR ALONG WALL LEADING TO REAR PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR. OBSERVED BOX OF OIL STORED ON MILK CRATE IN REAR NEXT TO PREP TABLE NEAR REAR EXIT. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE IN ALL GENDER WASHROOM IN LOBBY. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER WASHROOM IN LOBBY FOR SANITARY PRODUCTS.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE IN ALL GENDER WASHROOM IN LOBBY. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER WASHROOM IN LOBBY FOR SANITARY PRODUCTS.

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.