TOWN HOUSE RESTAURANT & WINE BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: (7-38-030) OBSERVED THE LOW-TEMP DISHMACHINE BEING USED, WITH 0-PPM CHLORINE. INSTRUCTED TO USE THE 3-COMP SINK TEMPORARILY UNTIL UNIT IS IS PROPERLY DISPENSING 100-PPM SANITIZER.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOOD STORED IN COOLERS MUST BE DATED & LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. ALL ICE BINS MUST HAVE LIDS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: GASKETS & INTERIOR SIDE OF COOLER DOORS, INTERIOR FLOOR OF COOLERS AT COOK'S LINE, EXTERIOR SIDES OF COOKING EQUIPMENT, COMPRESSORS, EXTERIOR OF BULK FOOD CONTAINERS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: POOR FLOOR GROUTING AT SOME SECTIONS OF THE BAR AREA & DISHROOM, MUST FIX TO PREVENT FOOD & WATER ACCUMULATION. FLOORS ALONG WALLBASES IN WALK-IN COOLER, THRU-OUT DISHROOM & UNDER BAR EQUIPMENT MUST BE FREE OF DIRT/DEBRIS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BELOW & AROUND THE DISHMACHINE & ALSO ON THE BASEBOARD TILES THRU-OUT DISHROOM MUST BE FREE OF DIRT OR MILDEW. WALLS BEHIND THE GRILL MUST BE KEPT CLEAN & TILE GROUTING MUST BE RE-DONE (GAPS SHOWING).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BELOW & AROUND THE DISHMACHINE & ALSO ON THE BASEBOARD TILES THRU-OUT DISHROOM MUST BE FREE OF DIRT OR MILDEW. WALLS BEHIND THE GRILL MUST BE KEPT CLEAN & TILE GROUTING MUST BE RE-DONE (GAPS SHOWING).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.