UNIVERSITY OF CHICAGO Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT UTENSILS ON SHELVING UNITS IN EURO DISH WASHING AREA.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON EURO FRONT LINE PREP COOLER & DRAWER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM HARVEST-HOT HOLDING UNIT,GRILL-CABINETS,DRAWERS,GRILL & GRILL TABLE,DELI-DRAWERS,SALAD-DIPPING WELL & DRAWERS,PIZZA -UNUSED COOLER,DRAWERS,CABINETS,SHELVING UNITS.EURO-ALL REACH IN COOLERS,SEASONING CART,CABINETS,STORAGE SHELVES,OVEN,DRAWERS,PREP TABLE,EURO FRONT LINE-CABINETS,DRAWERS,1- EYE STOVES,WALK IN COOLER SHELVING UNITS,BASEMENT WALK IN COOLER SHELVING UNITS & FAN GUARDS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN ALL FLOOR AND FLOOR DRAINS IN ALL PREP AREAS.MUST REPAIR OR REPLACE MISSING FLOOR TILE IN EURO UNDER KETTLE AND GROUT FLOOR IN SAME AREA,LOOSE FLOOR TRIM IN BASEMENT WALK IN FREEZER.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN FOOD DEBRI FROM WALLS IN DISH MACHINE AREA & MOLD BUILD UP ON CAULK AT 2- COMP SINK,ALL PREP AREAS,MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN EURO DISH WASHING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHTS AT HOOD OF KETTLES IN EURO AND GRILL PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHTS AT HOOD OF KETTLES IN EURO AND GRILL PREP AREA.

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.