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Soho House/Club

January 14, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: HOT HOLDING UNIT IN 5TH FLOOR FRONT FOOD PREP AREA WHERE COOKED CHICKEN WAS STORED FOUND AT IMPROPER TEMPERATURE OF 130.1F. INSTRUCTED TO REMOVE COOKED FOOD AT IMPROPER TEMPERATURE AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: COOKED CHICKEN FOUND AT IMPROPER TEMPERATURE OF 132.5F. CHICKEN MUST BE COOKED TO AN INTERNAL TEMPERATURE OF 165F AND HELD AT 14O DEGREES OR ABOVE UNTIL SERVED. PRODUCT FOUND AT IMPROPER TEMPERATURE DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN INTERIOR OF CONVECTION OVEN IN REAR DISHWAHING AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOOR BEHIND COOKING EQUIPMENT IN FRONT FOOD PREP AREA IN FIFTH FLOOR FRONT FOOD PREP AREA. CLEAN FLOORS IN ALL STORAGE ROOMS AND CLOSETS ON LOWER LEVEL.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN LOWER SECTION OF WALL IN FOOD PREP AREA WHERE MEATBALLS WERE BEING PREPARED.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL BOXES AND ARTICLES STORED IN ALL STORAGE ROOMS AND WALK-IN COOLERS ON LOWER LEVEL MUST PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOOR.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: WHEN PREPARING SALADS INSTRUCTED TO USE UTENSILS IN EACH INGREDIENT INSTEAD OF A GLOVED HAND. ALL FOOD HANDLERS REGARDLESS OF TITLE MUST WEAR HAIR AND/OR BEARD RESTRAINTS WHEN HANDLING OPEN FOODS.
code 42

What changed since the previous inspection?

Compared with Pass on July 14, 2014: 7 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.