UNION LEAGUE CLUB Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COOLER BEING USED IN COFFEE PREP AREA ON 3RD FLOOR,MAINTAINING IMPROPER TEMPERATURE OF 49.0F. COOLER MUST MAINTAIN 40.0F OR BELOW. INSTRUCTED TO USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW. COOLER WILL BE TAGGED HELD FOR INSPECTION UNTIL REINSPECTED BY THE HEALTH DEPT. 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HAND SINK AT SERVICE BAR LOCATED ON 3RD FLOOR DINING ROOM. WINE IS SERVED AT BAR. INSTRUCTED TO INSTALL HAND SINK AT BAR WITH SOAP AND TOWEL DEVICE TO CITY PLUMBING. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED WASTE WATER PIPES IN CEILINGS OF IN PREP AREAS, FOOD PAN STORAGE AND UTENSIL STORAGE AREAS, DISH WASHING ROOM AREAS ON 6TH FLOOR, AND 4TH FL. INSTRUCTED TO INSTALL CEILING OR ENCASE ALL PIPING. MUST BE SMOOTH AND EASILY CLEANABLE. 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED WASTE WATER PIPES IN CEILINGS OF IN PREP AREAS, FOOD PAN STORAGE AND UTENSIL STORAGE AREAS, DISH WASHING ROOM AREAS ON 6TH FLOOR, AND 4TH FL. INSTRUCTED TO INSTALL CEILING OR ENCASE ALL PIPING. MUST BE SMOOTH AND EASILY CLEANABLE. 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.