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Highline Bar And Lounge

June 18, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND EXPOSED HAND SINK IN THE DISHWASHING AREA NOT ACCESSIBLE TO WASH HANDS. BIG CONTAINER FOR COLD FOODS, PLASTIC FOOD CONTAINER STACKED UP TO 4 FEET IN FRONT OF THE SINK. AND A PIECE OF WIRE RACK FOR THE TOASTER ON TOP OF THE SINK. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE ACCESSIBLE AND COVENIENT FOR THE EMPLOYEE TO WASH HANDS. CRITICAL VIOLATION 7-38-030. MANAGER REMOVED ALL THE PLASTIC CONTAINERS AND WIRE RACK IN FRONT OF THE SINK DURING INSPECTION.
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER. SUCH AS 8 IBS OF LASAGNA AT 44.9F, 2 LBS OF STRIP STEAK AT 45.0F, 5 LBS OF SALMON AT 45.7F, AND 7 LBS OF MAHI MAHI AT 44.8F. ALSO INSIDE THE PREP COLD HOLDING UNIT,SUCH AS 5 LBS OF GROUPER AT 45.3F, 7 LBS OF TURKEY AT 45.5F. AND 6LBS OF SMOKE CHICKEN AT 45.3. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR LESS DURING STORAGE INSIDE THE COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $190.00. TOTAL 40 LBS. TEMPERATURE OF WALK IN COOLER AT 38.0F,COLD HOLDING UNIT AT 40.0F
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST INSTALL OR PROVIDE LIDS FOR THE ICE BINS BEHIND THE TWO BARS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN AND SANITIZE THE FOLLOWING: INTERIOR UPPER COMPARTMENT OF THE ICE MACHINE, EXTERIOR SIDES OF THE STOVE(WITH GREASE BUILD-UP), ALL THE WHEELS OF THE COOKING EQUIPMENT(WITH HEAVY GREASE ACCUMULATED), EXPOSED HAND SINK AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR UNDER AND BEHIND ALL COOKING EQUIPMENT IN THE COOK LINE WITH GREASE AND DUST ACCUMULATED. MUST CLEAN IN DETAIL AND MAINTAIN.
code 34
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION (NOT ON TOP OF THE ICE INSIDE THE ICE BIN).
code 43

What changed since the previous inspection?

Compared with Pass on August 29, 2014: 6 findings appeared for the first time. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.