Chicago Winery

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Food containers stored on floor inside walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6" off floor.

In-use utensils weren’t stored properly.

Inspector’s note: Noted serving plates on shelves throughout not properly stored. Instructed to invert all serving plates to prevent dust accumulation.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Noted high temperature dish washing machine with the temperature measuring device not maintained. Noted high temperatur dish washing machine guage with reading of 184f, however the irreevesible internal temperature gauge was reading 150f. Manager immediately called ecolab for maintaintenance. Priority foundation violation#7-38-005. No citation issued.

Ventilation or lighting was inadequate.

Inspector’s note: Noted dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floor in the walk in cooler on the second floor under the shelving where the meat is stored with dried blood or spillage. Instructed to clean, sanitize and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a build up of dirt, grease and debris on the floor under the deep frying area on the first floor kitchen area and the second floor kitchen area as well as under and around cooking and non cooking equipment. Instructed to clean and maintain as a means of preventing possible pest and or insect feeding and harboring.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed in the front bar area. A build up of dirt and debris on the floor under the ice holding stations and in the corners of the bar area along the walls. Instructed to clean and maintain area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the drains in the upper and lower kitchen area with a build up of dirt, grime and small food debris. Instructed to clean and maintain all as a means of preventing possible insect feeding, breeding and harboring.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Single use plastic storage containers without a handle is used as a scoop for dry storage foods scattered throughout the facility. Facility must provide scoops with a handle.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Clean dishes stored directly next to hand sink on 1st floor dish area, dishes must be protected by contamination. Facility must provide a splash guard between sinks so that food prep sink area is not exposed to splash, dust or other contamination

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Clean dishware stored on shelves on 1st and 2nd floor have not been air dried properly after sanitizing. After cleaning and sanitzing all equipment and utensils shall be air dried before use. Cloth drying of equipment and utensils is not approved.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Crates used as shelving for food/dish/chemical storage items scattered in the facility facility must remove and used all surfaces are smooth, easily cleanable, durable, and non-absorbent.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: An irreversible registering temperature indicator/test strips is not provided and readily accessible for measuring the utensil surface temperature for the hot temperature dishwasher. Facility must provide hot water temperature-sensative thermometer/test strips. While on site chef provided a heat device bought while conducting exit inspection. Priority foundation violation 7-38-005 citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed missing backflow on 2nd floor mop sink. Facility must provide.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed slow drains in handsinks located in restrooms. Facility must repair slow drain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: All gender restroom on 2nd floor lacks a covered receptacle for disposal of feminine hygiene products. Provide at least one covered trash receptacle in restroom.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: The 1st floor restrooms does not have a tight-fitting and self-closing door, located behind main bar. All toilet rooms located within a food establishment must be enclosed with a tight-fitting and self-closing door.

Ventilation or lighting was inadequate.

Inspector’s note: Employee clothing/personal items were found stored improperly scattered in the basement and 1st floor kitchen. Food establishments shall a) provide designated dressing rooms or dressing areas for employees that routinely change their clothes in the establishments; b) provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

Ventilation or lighting was inadequate.

Inspector’s note: Observed one burnt out lightbulb in hood above cook line in 1st floor rear food prep area. Instructed to correct.