THE HARDING TAVERN Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SOAP PROVIDED AT BAR AREA 3-COMPARTMENT SINK AND BAR AREA DUMP SINK. INSTRUCTED TO REMOVE HAND SOAP FROM 3-COMPARTMENT SINK AND DUMP SINK AND PROVIDE SOAP, DISPOSABLE PAPER TOWELS, OR OTHER HANDWASHING AIDS EXCLUSIVELY TO SINKS DESIGNATED AS HANDWASHING SINKS 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINKS IN THE BAR AREA AND MAIN KITCHEN AREA MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOKED CHICKEN WINGS IN THE 2-DOOR LINE COOLER IN THE KITCHEN AREA STORED COVERED BY FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO REMOVE PLASTIC WRAP AND STORE ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED IN THE BAR AREA 2-DOOR REACH-IN COOLER OR KITCHEN AREA 3-DOOR REACH-IN COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWEABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED UTENSILS AND SINGLE-SERVICE ARTICLES (STYROFOAM TO-GO CONTAINERS) STORED NOT INVERTED/UNCOVERED AT THE KITCHEN AREA SERVICE LINE. INSTRUCTED TO STORE CLEAN EQUIPMENT, UTENSILS, AND SINGLE-SERVICE ARTICLES COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED BACKFLOW PREVENTION DEVICE INSTALLED AT THE UTILITY SINK IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE BACKFLOW PREVENTION DEVICE AT THE UTILITY SINK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD 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: OBSERVED BACKFLOW PREVENTION DEVICE INSTALLED AT THE UTILITY SINK IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE BACKFLOW PREVENTION DEVICE AT THE UTILITY SINK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD 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.