AL'S BEEF Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INITIAL INSPECTION DID NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION WHILE TCS FOOD WERE BEING HELD AT IMPROPER FOOD TEMPERATURES. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED APPROXIMATELY 30 MINUTES LATER. INSTRUCTED A CITY A CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN THE COOKS LINE COOLER: BEEF @ 48.5F, BLUE CHEESE @ 51.4F. COOKED POTATOES AT 46.2F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED READY-TO-EAT BEEF AND BEEF GRAVY HELD LONGER THAN 24 HOURS THROUGHOUT THE WALK-IN COOLER WITH NO DATES OR WITH PREPARATION DATES ONLY FROM MONDAY 7/19. NO PROPER DATE LABELS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. MUST PROVIDE EXPIRATION DATE LABELS FOR ALL PREPARED, READY-TO-EAT TCS FOODS. FOOD DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE COOKS LINE DRAWER COOLER UNABLE TO MAINTAIN ADEQUATE FOOD TEMPERATURES. COOLER NOTED AT 55F WITH FOOD SUCH AS BEEF AT 48.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PERSONAL CLEANLINESS - Comments: FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IMPROPERLY STORED ON THE COOKS LINE PREP TABLES AND HANGING ON THE HAND SINK SPLASH GUARD. INSTRUCTED TO STORE ALL WORKING WIPING CLOTHS IN THE SANITIZING SOLUTION BUCKETS PROVIDED BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IMPROPERLY STORED ON THE COOKS LINE PREP TABLES AND HANGING ON THE HAND SINK SPLASH GUARD. INSTRUCTED TO STORE ALL WORKING WIPING CLOTHS IN THE SANITIZING SOLUTION BUCKETS PROVIDED BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.