THE GAGE Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASH SIGNAGE AT HAND WASH SINK IN BAR. INSTRUCTED TO INSTALL AND MAINTAIN.

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 A BUILD UP OF BLACK SLIME ON INTERIOR OF ICE MACHINE BEING USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ALL ICE, CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES: SCALLOPS AT 46.4F, MUSSELS AT 49.4, HAMBURGERS AT 46.4F, AND BEEF AT 51.8F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20LBS OF MUSSELS VALUED AND 1 GALLON OF SCALLOPS VALUED AT APPROXIMATELY $200 AND 15 LBS OF HAMBURGERS AND BEEF VALUED AT APPROXIMATELY $100. INSTRUCTED TO MAINTAIN ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS AT OR BELOW 41F. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED TWO COOLERS ON COOKS LINE CONTAINING TCS FOODS MAINTAINING IMPROPER TEMPERATURES. ONE COOLER IN THE MIDDLE OF THE COOKS LINE WAS MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 51.6F AND THE OTHER AT THE END OF THE COOKS LINE WAS MAINTAINING AN IMPROPER TEMPERATURE OF 57.1F. WHILE ON SITE A REPAIR TECHNICIAN ARRIVED GOT BOTH COOLERS TO MAINTAIN PROPER TEMPERATURE. INSTRUCTED TO MAINTAIN ALL COOLERS CONTAINING TCS ITEMS AT OR BELOW 41F. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS THROUGHOUT THE COOKS LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS THROUGHOUT THE COOKS LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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.