UNION LEAGUE CLUB Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED SOME FOOD PREP AREA HAND WASHING SINKS WITHOUT HAND WASHING SIGNS. INSTRUCTED TO PROVIDE.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED SOME REFRIGERATION UNITS WITHOUT AN INTERNAL THERMOMETER. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED TABLES BEING PRESET AT THE 4TH FLOOR DINING AREA WITHOUT SILVERWARE PROTECTED OR PLATES AND GLASSWARE INVERTED. INSTRUCTED TO NOT PRESET TABLES, OR SET THE TABLES UPON CUSTOMERS ARRIVAL OR PROVIDE PROTECTION FROM POSSIBLE CONTAMINATION FOR ALL TABLEWARE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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: 4-601.11(C) OBSERVED SOME LOWER SHELVES WITH ACCUMULATED DEBRIS IN THE 4TH FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED MISSING TILES ON THE WALL IN THE DISH WASHING AREA OF THE 6TH FLOOR. INSTRUCTED TO REPLACE TILES TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.

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: 6-501.13 OBSERVED ACCUMULATED DIRT/FOOD DEBRIS ON THE FLOORS IN VARIOUS AREAS OF THE FOOD PREP AREAS UNDER AND BEHIND EQUIPMENT, AND ACCUMULATED GREASE DEBRIS UNDER AND BEHIND THE COOKING EQUIPMENT ON THE 3RD FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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: 6-501.13 OBSERVED ACCUMULATED DIRT/FOOD DEBRIS ON THE FLOORS IN VARIOUS AREAS OF THE FOOD PREP AREAS UNDER AND BEHIND EQUIPMENT, AND ACCUMULATED GREASE DEBRIS UNDER AND BEHIND THE COOKING EQUIPMENT ON THE 3RD FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.