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: OBSERVED LOW TEMP DISH MACHINE BEING USED DURING INSPECTION SANITIZING AT IMPROPER CONCENTRATION OF 0PPM OF CHLORINE. DISH MACHINE CHLORINE CONCENTRATION MUST BE AT LEAST 50PPM. MUST NOT USE DISH MACHINE.MUST USE 3-COMP SINK TO WASH,RINSE AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS UNTIL TAG IS REMOVED BY THE HEALTH DEPT.DISH MACHINE WILL BE TAGGED HELD FOR INSPECTION.MUST CONTACT CDPH FOR TAG REMOVAL-CDI..CRITICAL VIOLATION 7-38-030.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT CLEAN OF DEBRIS UNDER STORAGE ON 3RD FL.MUST CLEAN/MAINTAIN.

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: FLOOR NOT CLEAN OF DEBRIS UNDER STORAGE ON 3RD FL.MUST CLEAN/MAINTAIN.

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.