THE MUSEUM OF CONTEMPORARY ART Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASH SIGNAGE AT HAND SINK IN BAR NEAR ENTRANCE TO RESTAURANT. INSTRUCTED TO INSTALL 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES: SALMON AT 50.1F, CHICKEN AT 50.0F, SOUR CREAM AT 56.1F, AND DELI MEATS BETWEEN 52.1 AND 56.3. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED 5LBS OF FISH VALUED AT $210, 9 LBS OF CHICKEN VALUED AT $150, 10LBS OF SOUR CREAM AND DELI MEATS VALUED AT $50. INSTRUCTED TO MAINTAIN ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED A PREP COOLER CONTAINING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS SUCH AS CHICKEN, SALMON, SOUR CREAM, AND DELI MEATS MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 56.1F. ALL ITEMS INSIDE THE COOLER WERE VOLUNTARILY DISCARDED BY MANAGEMENT AND COOLER WAS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO MAINTAIN ALL COOLERS CONTAINING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED 2 EMPLOYEES ON COOK LINE IN REAR PREP AREA HANDLING FOOD WITH EXPOSED BEARDS LONGER THAN ONE INCH. INSTRUCTED ALL EMPLOYEES WITH FACIAL HAIR LONGER THAN ONE INCH MUST EITHER REDUCE LENGTH OF BEARD OR WEAR A BEARD RESTRAINT WHILE HANDLING FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IN BETWEEN USE BEING STORED ON PREP TABLE SURFACE. INSTRUCTED ALL WIPING CLOTHS MUST BE STORED IN A SANITIZER BUCKET IN BETWEEN USES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS THROUGHOUT REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS THROUGHOUT REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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.