TIME OUT MARKET Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AT HAND WASHING SINKS IN THE FOLLOWING AREAS: 2 HAND SINKS IN DISH WASHING AREA IN BASEMENT AND SEVERAL HAND SINKS IN BARS AND CHEF'S KITCHEN STATIONS ON 2ND FLOOR. MUST PROVIDE A SANITARY MEANS TO DRY HANDS AT ALL HAND SINKS AT ALL TIMES. PIC PROVIDED PAPER TOWELS AT ALL LOCATIONS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION7-38-030(C). SEE ABOVE VIOLAION 6-301.11 FOR CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HAND SINKS IN THE FOLLOWING AREAS: RIGHT HAND SINKS IN DISH WASHING AREA IN BASEMENT; HAND WASHING SINK IN MIDDLE OF BAR ON FLOOR 1; SEVERAL HAND SINKS IN BARS AND CHEF'S KITCHEN STATIONS ON 2ND FLOOR. MUST PROVIDE HAND WASHING CLEANSER AT ALL HAND SINKS AT ALL TIMES. PIC PROVIDED HAND SOAP AT ALL LOCATIONS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION7-38-030(C). CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE NOT MAINTAINED IN CHEF'S TABLE AREA ON 2ND FLOOR. HIGH TEMPERATURE DISH MACHINE FINAL RINSE TEMPERATURE @ 129.5F. INSTRUCTED MUST HAVE FINAL RINSE TEMPERATURE OF (MINIMUM OF) 180F TO PROPERLY SANITIZE UTENSILS. MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. PRORITY VIOLATION 7-38-025. CITATION ISSUED.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DIGITAL TEMPERATURE INDICATOR NOT WORKING PROPERLY ON HIGH TEMPERATURE DISH MACHINE IN CHEF'S TABLE AREA ON 2ND FLOOR. UNABLE TO VERIFY WASH/RINSE CYCLE TEMPERATURES. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DIGITAL TEMPERATURE INDICATOR NOT WORKING PROPERLY ON HIGH TEMPERATURE DISH MACHINE IN CHEF'S TABLE AREA ON 2ND FLOOR. UNABLE TO VERIFY WASH/RINSE CYCLE TEMPERATURES. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.