THE GWEN Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SOAP AT THE BASEMENT DISHWASHING AREA HANDWASHING SINK. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-030-(C). CITATION ISSUED.

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: FOUND LOW TEMPERATURE DISH MACHINE NOT SANITIZING. QUATS SANITIZER READING 0 PPM. PRIORITY VIOLATION 7-38-025. CITATION ISSUED. SANITIZER REPLACED AT TIME OF INSPECTION; DISH MACHINE IS NOW SANITIZING AND QUATS CONCENTRATION READS 200 PPM.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED REDUCED OXYGEN PACKAGING MACHINE AND REDUCED OXYGEN PACKAGED TCS FOODS ON SITE WITHOUT PROPER REGULATORY APPROVAL (NO HACCP OR VARIANCE LETTER ON SITE). MACHINE TAGGED AND HELD FOR INSPECTION AND APPROVAL. TAGGED THE FOLLOWING TCS FOODS: COOKED CHICKEN AND SMOKED SALMON IN THE 5TH FLOOR WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED TAGGED TCS FOODS MUST BE HELD FOR INSPECTION AND NOT SERVED. MUST OBTAIN CHICAGO DEPARTMENT OF PUBLIC HEALTH APPROVAL OF REDUCED OXYGENT PACKAGING PROCESS AND/OR HACCP. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED NO HACCP/VARIANCE ON SITE FOR REDUCED OXYGEN PACKAGING. ALL ITEMS AND MACHINE TAGGED AND HELD FOR INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. SEE VIOLATION #29 FOR CITATION.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND APPROXIMATELY 10 FRUIT FLIES ON THE 5TH FLOOR SERVICE SINK, 10 IN THE 5TH FLOOR DISHWASHING AREA, AND 15 IN THE BASEMENT DISHWASHING AREA. INSTRUCTED MANAGEMENT TO CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE ACTIVITY FROM THE PREMISES AND TO CLEAN/SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOUND MULTIPLE BAGS OF BREAST MILK INSIDE A PLASTIC GROCERY BAG STORED IN THE 5TH FLOOR KITCHEN WALK-IN FREEZER. INSTRUCTED MANAGEMENT TO STORE FOOD FROM PATRONS IN A DESIGNATED GUEST FREEZER/COOLER THAT IS COMPLETELY SEPARATE FROM THE FACILITY'S FOOD (IF PROVIDING THAT SERVICE FOR GUESTS).

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: NOTED RUSTY STORAGE RACKS INSIDE THE BEER WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPAINT OR REPLACE THE RUSTED SHELVES.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FOUND HEAVY ICE BUILD UP ON THE FLOOR IN THE WALK-IN FREEZER. MUST DEFROST/REMOVE ICE AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE COOKS LINE HANDWASHING SINK IN THE 5TH FLOOR KITCHEN IS LEAKING FROM THE FAUCET. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE COOKS LINE HANDWASHING SINK IN THE 5TH FLOOR KITCHEN IS LEAKING FROM THE FAUCET. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.