THE RACQUET CLUB OF CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE DESSERT PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BUTTER, EGG WHITES AND CREAM. THE COOLER WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS IN THE WALK-IN COOLER AT 48.2F. OBSERVED THE FOLLOWING ITEMS INSIDE OF THE DESSERT PREP COOLER: EGG WHITES AT 58.2F, BUTTER AT 48F, CREME ANGLAISE AT 58.6F, WHIPPED CREAM AT 48.3F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOODS NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE ON THE PREMISES, AND VACUUM PACKAGED FOODS SUCH AS SAUSAGES, BACON, PORK FAT, CALAMARI, FISH, STEAK, CHICKEN, PATE STORED IN THE PREP COOLERS, WALK-IN COOLER, 2 DOOR FREEZER, AND WALK-IN FREEZER. NO IDPH OR CDPH APPROVED HACCP PROGRAM WAS OBSERVED ON THE PREMISES. MANAGEMENT INSTRUCTED TO DISCARD OR HOLD VACUUM PACKAGED ITEMS IN THE FREEZER UNTIL A HACCP PROGRAM HAS BEEN REVIEWED AND APPROVED BY CDPH. VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005A.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE DESSERT PREP COOLER AND STORAGE RACKS FOR CLEAN DISHES NEAR THE 3 COMPARTMENT SINK.

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: DETAIL CLEAN THE INTERIOR OF THE DESSERT PREP COOLER AND STORAGE RACKS FOR CLEAN DISHES NEAR THE 3 COMPARTMENT SINK.

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.