THE GLOBE PUB Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 2 TRAYS OF COOKED FISH,STORED AT SECOND SHELF IN PREP AREA AT TEMP OF 80.4F; ANOTHER TRAY HAD COOKED ONIONS AT TEMP OF 78.8F AND GREEN AND RED SLICED COOKED PEPPERS AT TEMP OF 76.6F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOOD DISCARDED AND DENATURED. POUNDS 15, VALUE 70.CRITICAL VIOLATION;7-38-005(A) HOOOO59663-13

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.WE OBSERVED SMALL FLIES IN SECOND BAR AREA, SPECIALLY UNDER THE FRONT COUNTER, ON MIRRORS ABOVE LIQUOR BOTTLES. SMALL FLIES IN MAIN BAR ON WALLS AND UNDER THE COUNTER.FEW WERE OBSERVED IN KITCHEN,AND PREP AREA(20 OR MORE SMALL FLIES) INSTRUCTED TO ELIMINATED FLIES AND SANITIZE AREAS..SERIOUS VIOLATION:7-38-020 HOOOO59663-13

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE BOTH BROKEN DOORS AT STOVES,UNABLE TO CLOSE COMPLETELY.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE BOTH BROKEN DOORS AT STOVES,UNABLE TO CLOSE COMPLETELY.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.