UNION LEAGUE CLUB Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND THE FOLLOWING HANDWASHING SINKS WATER TEMPERATURE RANGE FROM 44F- 83F: 8TH FLOOR REAR PREP, CUSTOMER WASHROOMS 6TH FLOOR AND 4TH FLOOR DISHROOM. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND THE FOLLOWING FLOORS WTHOUT HANDWASHING SIGNAGE: 1,2,3,4,6, & 8. NOTED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS LOCATED AT ALL RESTROOMS. ALSO NOTED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN DISHWASHING AREAS AND FOOD PREP AREAS ON SAID FLOORS. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.

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: FOUND ICE MACHINES INTERIOR FILLED WITH PINK AND BLACK UNKNOWN SUBSTANCE LOCATED ON 8TH,6TH AND 4TH FLOOR. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO REMOVE ICE FROM ICE MACHINE. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN SAID ICE MACHINES. PRIORITY FOUNDATION VIOLATION. 7-38-005. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND IMPROPER COLD HOLDING TEMPERATURES OF TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS RANGING FROM 55F - 45 F :TUNA SALAD, CHICKEN SALAD, AND POTATO SALAD LOCATED IN WALK IN COOLER ON LEVEL 6 AND REFRIGERATOR ON LEVEL 4. INSTRUCTED MANAGER TO PROVIDE A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. INSTRUCTED MANAGER TO DISCARD AND DENATURE APROX 10 LBS OF FOOD AT $100.PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED STEAK AND BURGERS ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 55F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DEAD ROACH IN TABLEWARE CABINET IN KITCHEN ON FLOOR 6. OBSERVED MULTIPLE DEAD ROACHES IN UTILITY/MACHINE ROOM ON FLOOR 4. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL DEAD INSECTS AND INFORM PEST CONTROL.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED MULTIPLE CONTAINERS OF CLEAN SILVERWARE ON FLOOR UNDERNEATH SHELVING IN 6 FLOOR KITCHEN. INSTRUCTED PERSON IN CHARGE TO REMOVE, SANITIZE, AND PROPERLY STORE TO PREVENT CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LOOSE AND TORN GASKETS ON WALK-IN COOLER DOOR. ALSO NOTED BROKEN GASKETS ON MULTIPLE 6 DOOR REACH IN COOLERS LOCATED IN KITCHEN ON FLOOR 6 AND 4. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN ALL COOLERS IN GOOD REPAIR. OBSERVED MULTIPLY COOLER SHELVES THROUGHOUT FACILTY TO BE RUSTED AND NOT EASILY CLEANABLE. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CUTTING BOARDS THROUGHOUT FACILITY STAINED WITH DEEP GROOVES. INSTRUCTED MANAGER TO RESURFACE OR REPLACE TO PREVENT CONTAMINATION.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BUILD OF DEBRIS AND RESIDUE IN MULTIPLE PREP COOLERS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED ALL FEMALE RESTROOMS WITH NO COVERED RECEPTACLE FOR SANITARY PRODUCTS. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND HOLE ON BASE BOARD ON 8TH FLOOR IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN TO PREVENT PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE BUILD UP OF GRIT AND GRIME UNDER COFFEE MACHINE AND ICE MACHINE ON FLOOR 2. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.