Red Barrel

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: Observed all necessary items not on premises for complying with procedure available on site when employees respond to vomitting or diarrheal events. Instructed to obtain and maintain on premises all necessary items to follow written procedure for employees to follow when responding to vomitting or diarrheal events. Priority foundation violation 7-38-005 citation issued

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed no exposed sinks for handwashing located in barista prep area and in banquet hall bar. Instructed to install exposed handwashing sinks in barista prep area and in banquet hall bar for convenient use by employees. Priority foundation violation 7-38-030(c)

Hot food was held below a safe temperature.

Inspector’s note: Observed hot tcs food(bacon) held at improper temperature of 128.3f. Instructed all hot tcs food must be held at 135f or above. Corrected on site manager voluntarily discarded and denatured food valued at $10 weighing 0.25lbs. Consolidated with violation below priority violation 7-38-005 citation issued

Cold food was held above a safe temperature.

Inspector’s note: Observed cold tcs foods, held at improper temperatures ranging between 46.2-50.2f. Observed cold tcs foods, shrimp(46.2f) and heavy whipping cream(50.2f) held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $5 weighing 1lbs. Consolidated with violation above priority violation 7-38-005 citation issued

No warning to customers about raw or undercooked food.

Inspector’s note: Observed some animal derived foods that can be served raw, undercooked, cooked to order or contain raw or undercooked ingredients with no asterisk identifying them as such. Instructed to add an asterisk to all animal derived foods that can be served raw, undercooked, cooked to order or contain raw or undercooked ingredients. Observed disclosure on menu not stating that asterisked animal derived foods are served raw, undercooked or contain raw or undercooked ingredients. Instructed to update disclosure on menu to state that asterisked animal derived foods are served raw, undercooked, cooked to order or contain raw or undercooked ingredients. Priority foundation violation 7-38-005 no citation issued.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Main low temperature warewashing unit in use and unable to sanitize, 0ppm of sanitizer after complete cycle. Unit tagged and held for inspection at this time. Instd not to use until repaired and reinspected by cdph. Citation issued 7-38-025 priority. Instd to use 3-compartment to wash, rinse and sanitize all multi use equipment

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed low-temperature dish washing machine in use not properly sanitizing in bar area. The sanitizing strength of the sanitizer (chlorine) at the time of inspection was 0 ppm. Equipment must be properly sanitized at a minimum of 50 ppm. Instructed not to use unit until reinspected by chicago department of health (cdph). Tagged unit. (alternative warewashing available on site). Priority violation #7-38-025. Citation issued.

No warning to customers about raw or undercooked food.

Inspector’s note: MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS ARE UNDERCOOKED (COOKED TO ORDER) (EX. HAMBURGERS, EGGS, STEAK, PORK CHOP) WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED UNDERCOOKED/COOKED TO ORDER; IN ADDITION TO A REMINIDER STATEMENT SUCH AS "Consuming raw undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY FOUNDATION VIOLATION 7-38-005

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Missing handwash signage at handwash sink in bar area. Instd to provide signage and maintain

Prepared food wasn’t date-marked, or was kept past its discard date.

Inspector’s note: THE FOLLOWING TCS REFRIGERATED FOODS IN WALK IN COOLER ARE PAST THE USE BY DATE: CONTAINER OF SALSA (6/10/21), CALAMARI MIX 6/19/21, IN HOUSE MADE MEDITERRANIAN DRESSING 6/6/21, GARLIC/OIL MIXTURE 5/23/21, HOUSE MADE PESTO 6/23/21. ALL ABOVE DISCARDED AND DENATURED. ALL TCS REFRIGERATED FOODS HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of seven (7) days. The day of preparation shall be counted as Day 1. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

Inspector’s note: 2-102.14(o): no employee health policy in place. Instd to provide acknowledged policy and maintain on site. Priority foundation 7-38-010.

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: 2-501.11: no procedure in place for responding to vomiting and diarrheal events. Instd to provide procedure and necessary supplies effective against norovirus. Priority foundation 7-38-005.

Required records (shellfish tags, parasite-destruction logs) were missing.

Inspector’s note: 3-402.11 no written agreement from supplier stating fish is stored at required time and temperature for parasite destruction (fish used for ceviche). Instd to obtain and maintain on site

Prepared food wasn’t date-marked, or was kept past its discard date.

Inspector’s note: 3-501.17: variety of foods (cooked rice, cooked pasta, cooked chicken, etc, ranch and blue cheese dressing (prepared on site) not properly labeled, dated. Refrigerated, ready to eat tcs food prepared and held for more than 24 hours shall be clearly marked to indicate the day or date by which food shall be sold or discarded for a maximum of 7 days. Priority foundation violation 7-38-005.

No warning to customers about raw or undercooked food.

Inspector’s note: Codes: 3-402.11 Inspector Comments: NO WRITTEN AGREEMENT FROM SUPPLIER STATING FISH IS STORED AT REQUIRED TIME AND TEMPERATURE FOR PARASITE DESTRUCTION (FISH USED FOR CEVICHE). INSTD TO OBTAIN AND MAINTAIN ON SITE

Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

Inspector’s note: No employee health policy in place. Instd to provide acknowledged policy and maintain on site. Priority foundation 7-38-010.

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: No procedure in place for responding to vomiting and diarrheal events. Instd to provide procedure and necessary supplies effective against norovirus. Priority foundation 7-38-005.

Required records (shellfish tags, parasite-destruction logs) were missing.

Inspector’s note: No written agreement from supplier stating fish is stored at required time and temperature for parasite destruction (fish used for ceviche). Instd to obtain and maintain on site

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Low temperature warewashing machine in main warewashing area unable to sanitize properly, 0ppm of chlorine when tested. Premises currently using 3-compartment sink to properly wash, rinse and sanitize multi use equipment. Unit tagged and held for inspection at this time. Priority 7-38-005.

Prepared food wasn’t date-marked, or was kept past its discard date.

Inspector’s note: Variety of foods (cooked rice, cooked pasta, cooked chicken, etc, ranch and blue cheese dressing (prepared on site) not properly labeled, dated. Refrigerated, ready to eat tcs food prepared and held for more than 24 hours shall be clearly marked to indicate the day or date by which food shall be sold or discarded for a maximum of 7 days. Priority foundation violation 7-38-005.

No warning to customers about raw or undercooked food.

Inspector’s note: Missing consumer advisory with disclosure and reminder (hamburgers and steak cooked to order, fish ceviche). Instd to provide and maintain. Priority foundation 7-38-005.

Facilities to maintain proper temperature

Inspector’s note: Prep cooler in use unable to maintain proper temperature, internal air temperature 49.5f. Unit tagged and held for inspection at this time. Instd to be able to maintain product temperature of 40f or below at all times. Violation issued critical 7-38-005a.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector’s note: The following potentially hazardous foods at improper storage temperatures in prep cooler: salsa 45.9f, chicken 51.9f, beans 44.2f, cut tomatoes 48.9f, steak 45.9f. Grilled onions, 51.1f. All product voluntarily discarded and denatured at this time. Approx 30lbs $200 value. Violation 7-38-005a critical.

Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

Inspector’s note: Observed no 3 compartment sink in the bar area. Two 3 compartment sinks on order pre. Manager need to install in bar area.

Adequate number, convenient, accessible, designed, and maintained

Inspector’s note: Observed the two bar handsinks not installed yet, instructed to properly install with hot and cold running water and to proper drain connection.