Report date: Jan 24, 2024
6. Proper eating, tasting, drinking, or tobacco use
22. Proper cold holding temperatures
- comments: the following tcs foods found at improper cold holding temperatures in the cooks line cooler:beef short ribs @ 45f and 44. 6f, cooked chicken @ 43. 8f,
6. Proper eating, tasting, drinking, or tobacco use
22. Proper cold holding temperatures
- comments: the following tcs foods found at improper cold holding temperatures in the cooks line cooler:beef short ribs @ 45f and 44. 6f, cooked chicken @ 43. 8f,
raw squid @ 56. 5. All foods discarded. Priority violation 7-38-005 citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: cooks line drawer cooler unable to consistently maintain adequate temperature. Ambient temperature in the left drawer ranging between 48. 7f and 54f. With foods such as beef short ribs @ 45f and raw squid @ 56. 5. Cooler tagged held for inspection and must not used until repaired, maintains a temperature of 41f and c. D. P. H contacted for re-inspection and tag removal. Priority violation 7-38-005 citation issued.
43. In-use utensils: properly stored
- comments: must not store clean knives between marble prep tables on the cooks line.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must not store clean hanging utensils directly above the washbasin of the dish area three compartment sink.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use plastic wrap as a splash guard at the dish washing area clean dish storage. Must be a smooth cleanable, non-porous material.
49. Non-food/food contact surfaces clean
- comments: must not use paper as liner for shelving throughout the facility. ----peeling plastic noted on the top of the dishwashing machine used as a protectant. Must remove peeling plastic.
58. Allergen training as required
- comments: no proof of allergen training or certificates for all the city of chicago certified food managers. Must provide.
Source: chicago.gov
33. Proper cooling methods used; adequate equipment for temperature control
- comments: cooks line drawer cooler unable to consistently maintain adequate temperature. Ambient temperature in the left drawer ranging between 48. 7f and 54f. With foods such as beef short ribs @ 45f and raw squid @ 56. 5. Cooler tagged held for inspection and must not used until repaired, maintains a temperature of 41f and c. D. P. H contacted for re-inspection and tag removal. Priority violation 7-38-005 citation issued.
43. In-use utensils: properly stored
- comments: must not store clean knives between marble prep tables on the cooks line.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must not store clean hanging utensils directly above the washbasin of the dish area three compartment sink.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use plastic wrap as a splash guard at the dish washing area clean dish storage. Must be a smooth cleanable, non-porous material.
49. Non-food/food contact surfaces clean
- comments: must not use paper as liner for shelving throughout the facility. ----peeling plastic noted on the top of the dishwashing machine used as a protectant. Must remove peeling plastic.
58. Allergen training as required
- comments: no proof of allergen training or certificates for all the city of chicago certified food managers. Must provide.
Source: chicago.gov
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