The Green Post Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER TEMPERATURES, THE TCS FOODS INCLUDED CHOCOLATE MOUSSE HELD AT 44.1 F(0.25LBS/$2), PORK SAUSAGE HELD AT 45.0F(16 OUNCES/$10) AND BATTERED FISH HELD AT 46.5F(10LBS/ $70). INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER VOLUNTARILY DISCARDED TCS FOODS. 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 SMALL TWO DOOR COLD HOLDING IN SMALL SERVICE KITCHEN WITH AN INTERNAL AIR TEMPERATURE OF 44 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HOLD AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. TWO DOOR COLD HOLDING UNIT HAS BEEN REPAIRED PRIOR TO CONCLUSION OF INSPECTION. 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 ITEMS ON FLOOR IN FRONT BAR AREA AND SMALL ENCLOSED ROOM IN KITCHEN PRODUCTION AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS WHERE NEEDED, ITEMS MUST BE STORED AT LEAST SIX INCHES OFF TO PROVIDE 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 WASTE RECEPTABLE IN UNISEX EMPLOYEE WASHROOM IN KITCHEN PRODUCTION AREA. INSTRUCTED TO PROVIDE AND MAINTAIN

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED LIGHT DEBRIS AROUND DUMPSTER. INSTRUCTED TO SWEEP AREA AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS AROUND EQUIPMENT IN KITCHEN PREP AND KITCHEN PRODUCTION AREAS WITH GREASE AND DEBRIS BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STAINED CEILING TILE IN SMALL ROOM NEXT TO KITCHEN PRODUCTION AREA AND STAINED CEILING IN UNISEX EMPLOYEE WASHROOM IN KITCHEN PRODUCTION AREA. INSTRUCTED TO REPLACE CEILING TILE AND REPAIR AND REPAINT CEILING IN WASHROOM. OBSERVED OPENINGS IN CEILING IN KITCHEN PRODUCTION AREA(ABOVE PRODUCTION TABLE NEXT TO DOOR LEADING IN LARGE STORAGE ROOM AND ABOVE THREE COMPARTMENT SINK). INSTRUCTED TO REPAIR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST AND GREASE BUILDUP ON FILTERS IN SMALL KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST AND GREASE BUILDUP ON FILTERS IN SMALL KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.