YOLK Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FOODHANDLER RINSE AND WRING WIPING CLOTH IN HANDWASHING SINK. ALSO NOTED TOOTH PICKS AND SHREDDED MEAT IN HANDWASHING SINK. HAND WASHING SINKS MAY NOT BE USED FOR PURPOSES OTHER THAN HANDWASHING. PRIORITY FOUNDATION 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 CUSTOMER AND EMPLOYEE WOMEN'S AND MEN'S WASHROOM WITHOUT HOT WATER. FOUND WATER TEMPERATURES RANGING FROM 70F - 73F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN LINE COOK COOLER (FURTHEST EAST): COOKED CHURIZO (5LB, CHEDDAR CHEESE (20LB), DICED TOMATOES (5 GAL), SPINACH (5 LBS), KALE (2 LB), SWISS CHEESE 5 LBS, SAUSAGE 4 LB.TEMPERATURES RANGING FROM 54F - 70F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, COST OF ALL FOODS $600. 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 BURGERS, EGGS & STEAK ON MENU. SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005.NO CITATION ISSUED.

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 ICE BEING USED TO MAINTAIN TEMPERATURE AT 2 OUT OF 7 COOLERS LOCATED ON COOK LINE. FOUND FAR EAST COOLER ON COOK LINE AT 55F AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND NO BACK FLOW PREVENTION DEVICE IN THE FOLLOWING AREA: COFFEE BREWERY STATION, ICE MACHINE. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED, SO THAT IT MAY BE SERVICED AND MAINTAINED. -

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND NO BACK FLOW PREVENTION DEVICE IN THE FOLLOWING AREA: COFFEE BREWERY STATION, ICE MACHINE. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED, SO THAT IT MAY BE SERVICED AND MAINTAINED. -

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.