THE HUT Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED UTENSILS STORED IMPROPERLY WEDGED UNDER SLICER. UTENSILS NEED TO BE STORED IN A SANITARY MANNER TO PREVENT CONTAMINATION WHEN NOT IN USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED INTERIOR OF FRYERS WITH EXCESS GREASE ACCUMULATION. CLEAN, REMOVE EXCESS GREASE AND MAINTAIN IN A SANITARY CONDITION.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SHELVING CONTAINING FOOD PRODUCT, STORAGE CONTAINERS, AND SERVING UTENSILS UNCLEAN WITH FOOD DEBRIS AND GREASE ACCUMULATION. INSTRUCTED TO DETAIL CLEAN ALL SHELVING THROUGHOUT KITCHEN AND FOOD SERVICE AREA AND MAINTAIN IN A SANITARY CONDITION.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED HANDWASH SINK UNCLEAN. CLEAN AND MAINTAIN HAND WASH SINK AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNCLEAN WITH BUILDUP OF DIRT AND FOOD DEBRIS IN CORNERS ALONG WALLS AND UNDER AND BEHIND ALL EQUIPMENT. DETAIL CLEAN ALL FLOORS UNDER AND BEHIND ALL LARGE EQUIPMENT AND MAINTAIN IN A SANITARY CONDITION.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS UNCLEAN WITH GREASE ACCUMULATION AND DIRT ACCUMULATION BEHIND GRILL AND SOFT SERVE ICE CREAM DISPENSER AND THROUGHOUT. INSTRUCTED TO DETAIL CLEAN ALL WALLS CONTAINING DIRT ACCUMULATION AND GREASE ACCUMULATION AND MAINTAIN IN A SANITARY CONDITION.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED HOLES IN WALL WHERE PIPE LEADS FROM WALL TO GREASE TRAP UNDER 3 COMPARTMENT SINK. SEAL HOLE. OBSERVED HOLE IN WALL UNDER MOP SINK WHERE PIPE MEETS WALL. SEAL HOLE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED INADEQUATE LIGHTING IN DRY STORAGE AREA CONTAINING ICE MACHINE. INSTRUCTED TO RESTORE ADEQUATE LIGHTING TO DRY STORAGE AREA OUTSIDE WALK IN COOLER WHERE ICE MACHINE IS LOCATED.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNORGANIZED SHELVING WITH TOOLBOX NEXT TO FOOD PRODUCT (SPICES) INSTRUCTED TO STORE ALL FOOD PRODUCT ON ONE SHELF AND ALL NON FOOD ITEMS SEPARATELY.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNORGANIZED SHELVING WITH TOOLBOX NEXT TO FOOD PRODUCT (SPICES) INSTRUCTED TO STORE ALL FOOD PRODUCT ON ONE SHELF AND ALL NON FOOD ITEMS SEPARATELY.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.