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Town House Restaurant & Wine Bar

November 5, 2015 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: BOTH REFRIGERATED PREP TABLES IN MAIN FOOD PREP AREA FOUND AT IMPROPER TEMPERATURES. AIR TEMpS RECORDED AT 46.7F AND 45.8F. INSTRUCTED TO REMOVE ALL FOOD ITEMS FOUND AT IMPROPER TEMPERATURES AND TO CONTACT SERVICE TECHNICIAN. BOTH UNITS TAGGED HELD FOR INSPECTION. 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: CUT LEAFY GREENS-44.5F, GROUND BEEF PATTIES-47.9F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW UNDER REFRIGERATION. ALL FOOD ITEMS FOUND AT IMPRPER TWMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED IN VIEW OF CUSTOMERS OR PRESENTED AT TIME INSPECTION BEGAN. SERIIOUS VIOLATION 7-38-012(A).
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE SIDES AND INTERIORS OF COOKING EQUIPMENT ON COOK LINE, CAN OPENER AND HOLSTER CONNECTED TO TABLE, AND CUTTING BOARDS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS AND IN CORNERS IN DISH WASHING AREA, BEHIND THE BAR, AND IN STORAGE ROOM ON 3RD FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN THE WALLS ABOVE THE ICE BINS, SINKS AND COUNTERS UNDERNEATH THE BAR(STAINS,AND DIRT), IN DISH WASHING ROOM ABOVE AND UNDERNEATH THE SINKS, DISH MACHINE AND HANGING MOPS, BEHIND COOKING EQUIPMENT AND ABOVE REFRIGERATED PREP COOLERS IN FOOD PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE BLOWN LIGHT UNDERNEATH HOOD ABOVE COOKING EQUIPMENT.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ELIMINATE CLUTTER IN 3RD FLOOR STORAGE AREA.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: INSTRUCTED TO USE UTENSILS WHEN HANDLING INGREDIENTS IN REFRIGERATED PREP COOLERS WHEN PREPARING ENTREES AND APPETIZERS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ALL ICE SCOOPS MUST BE PROPERLY STORED WHEN NOT IN USE IN CONTAINERS THAT PREVENT CONTAMINATION.
code 43

What changed since the previous inspection?

Compared with Pass on October 23, 2014: 10 findings appeared for the first time.

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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.