PASS W/ CONDITIONS
Risk 1 (High)
UNIVERSITY CLUB OF CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant
UNIVERSITY CLUB OF CHICAGO
(AKA: MAIN KITCHEN/ PASTRY/EMPLOYEES CAFETERIA)
76 E MONROE ST, CHICAGO 60603
Restaurant
June 21, 2019
Canvass
License #36890
4
Total Violations
2
Critical
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSTRUCTED HAND WASH SINK AT MAIN KITCHEN, OBSERVED A FOOD HANDLER RINSING FOOD AND DRAINING TUNA CANS IN HAND SINK, INSTRUCTED NOT TO USE HAND WASH SINK FOR OTHER THAN HANDS WASHING, PRIORITY FOUNDATION VIOLATION 7-38-030(C)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 3 LARGE SOUP( LENTIL, TOMATO ) CONTAINERS STORED IN WALK-IN COOLER AT 52.2F, CONTAINERS PLACED IN COOLER A DAY BEFORE, INSTRUCTED MGR TO COOL DOWN FOOD PROPERLY AND HOLD AT 41F OR LOWER, 40 LBS OF SOUP DISCARDED VALUED AT $100. PRIORITY VIOLATION 7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #25
MINOR
Violation Details
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: UNDER COOKED FOODS NOT IDENTIFIED WITH AN ASTERISK AND A DISCLAIMER IS MISSING ( THESE FOOD ITEMS ARE COOK TO ORDER ), INSTRUCTED TO PROVIDE ON MENU, NO CITATION ISSUED.
Why This Matters
Dirty surfaces attract pests and can contaminate food indirectly.
Food Code Requirement
Non-food contact surfaces must be kept clean.
Specific Requirements
Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.
CDPH Food Code: Section 4-601.11(C)
Violation #25
MINOR
Violation Details
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: UNDER COOKED FOODS NOT IDENTIFIED WITH AN ASTERISK AND A DISCLAIMER IS MISSING ( THESE FOOD ITEMS ARE COOK TO ORDER ), INSTRUCTED TO PROVIDE ON MENU, NO CITATION ISSUED.
Why This Matters
Dirty surfaces attract pests and can contaminate food indirectly.
Food Code Requirement
Non-food contact surfaces must be kept clean.
Specific Requirements
Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.
CDPH Food Code: Section 4-601.11(C)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection