THE GRILL ON 21 Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED IN THE EMPLOYEE'S AND CUSTOMER TOILET ROOMS. INSTRUCTED TO PROVIDE.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ITEMS (EGGS, STEAK, SALMON, OYSTERS, BURGER, POKE) THAT CAN BE ORDERED UNCOOKED OR RAW AND THE REMINDER STATEMENT "THESE ITEMS ARE COOKED TO ORDER" ON THE MENU. INSTRUCTED TO PROVIDE A DISCLOSURE FOR ALL ITEMS THAT ARE OFFERED UNDERCOOKED OR RAW AND ADD THE REMINDER STATEMENT "THESE ITEMS ARE COOKED TO ORDER" ON THE MENU. PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED JUGS OF OPEN WATER BEING STORED ON STANDS IN THE CUSTOMER DINING AREA. INSTRUCTED TO PROVIDE PROTECTION FOR THE JUGS OF WATER OR STORE ALL JUGS OF WATER IN A NON PUBLIC AREA SUCH AS THE FOOD PREP AREA OR THE BAR.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED TABLEWARE BEING PRE-SET ON THE CUSTOMER DINING TABLES AND GLASSWARE NOT INVERTED. INSTRUCTED TO PROTECT ALL TABLEWARE AT ALL TIMES.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.13 OBSERVED NO HIGH TEMPERATURE DISH MACHINE TEST STRIPS NOR A IRREVERSIBLE THERMOMETER ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.13 OBSERVED NO HIGH TEMPERATURE DISH MACHINE TEST STRIPS NOR A IRREVERSIBLE THERMOMETER ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.