PASS W/ CONDITIONS
Risk 1 (High)
THE MOTEL BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 20, 2012
Canvass
License #1515180
6
Total Violations
3
Critical
1
Major
2
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on July 20, 2012. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: (7-38-005A) FOUND 2-LIQUOR BOTTLES BURIED INSIDE THE LOWER LEFT CORNER OF THE ICE BIN, WHERE THE STORED ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE BOTTLES & REPLACE ICE.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOODS STORED IN SMALL COOLERS MUST BE COVERED.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING/SANITIZING: INTERIOR FLOORS & GASKETS OF SMALL COOLERS IN KITCHEN, INTERIOR OF 3-COMP SINK IN KITCHEN, MEAT SLICER.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS AROUND HEAVY EQUIPMENT, UNDER SINKS & DISHMACHINE, & ALONG WALLBASES AROUND THE WALK-IN COOLER MUST BE FREE OF FOOD DEBRIS, DIRT OR CLUTTER. THE METAL PLATE FLOORING IN WALK-IN COOLER IS POPPING OUT, MUST FIX & MAKE SMOOTH/EASILY CLEANABLE. ALL STOCK IN WALK-IN COOLER MUST BE ELEVATED OFF THE FLOOR.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS ABOVE PREP AREA HANDSINK, BELOW THE DISHMACHINE & 3-COMP SINK MUST BE KEPT CLEAN & FREE OF FOOD STAINS/DIRT. THE CEMENT PILLARS IN PREP AREA MUST BE SEALED & MADE SMOOTH/EASILY CLEANABLE.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS ABOVE PREP AREA HANDSINK, BELOW THE DISHMACHINE & 3-COMP SINK MUST BE KEPT CLEAN & FREE OF FOOD STAINS/DIRT. THE CEMENT PILLARS IN PREP AREA MUST BE SEALED & MADE SMOOTH/EASILY CLEANABLE.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection