THE SPOT SOCIAL HOUR Fails Health Inspection - Chicago Liquor

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN BAR AREA. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR AND LOG BOOK PROVIDED UPON INSPECTION. REAR DOOR NOT RODENT PROOFED, 1/2" GAP ON BOTTOM OF DOOR. FRONT DOOR NOT RODENT PROOFED, 1/4" GAP ON BOTTOM LEFT CORNER OF DOOR. SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3-COMPARTMENT SINK NOT PROPERLY INSTALLED. INSTRUCTED MANAGER TO PROPERLY CONNECT DRAIN LINES AND PROVIDE HOT AND COLD RUNNING WATER TO 3-COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST DEPOSITS INSIDE BEER COOLER IN BAR AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEAL ALL OPENINGS IN FLOOR IN BAR AREA. REMOVE EXCESS WATER AND CLEAN FLOORS IN BASEMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEAL ALL OPENINGS IN FLOOR IN BAR AREA. REMOVE EXCESS WATER AND CLEAN FLOORS IN BASEMENT.

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.