3 SAUCES Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. FOUND EGGS RANGING 53.0F-54.0F IN THE REFRIGERATOR. APPROXIMATELY 10LBS DISCARDED AT $55 DISCARDED AT THIS TIME. INSTRUCTED MUST KEEP ALL COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005, CITATIONISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PERSONAL CLEANLINESS - Comments: OBSERVED TWO EMPLOYEES WITH NO HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR APPROPRIATE HAIR RESTRAINTS AND MAINTAIN

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE TEMPERATURE GAUAGE ON THE STAND-ALONE REFRIGERATOR DAMAGED. NOT SHOWING CORRECT TEMPERATURE OF THE UNIT. INSTRUCTED NOT TO RELY ON THE TEMPERATURE GAUAGE UNTIL REPAIR AND READING CORRECT TEMPERATURE OF UNIT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED THE FACILITY MISSING ONE SINK STOPPER FOR THE THREE COMPARTMENT SINK, USED FOR WAREWASHING. INSTRUCTED TO PROVIDE AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD SPLATTERS ON THE INTERIOR OF THE MICROWAVE IN THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD SPLATTERS ON THE INTERIOR OF THE MICROWAVE IN THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.