AMC DINE-IN THEATRES BLOCK 37 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 20 LBS OF RAW CHICKEN IN A LARGE BUCKET HELD AT 72.4F IN HOT STANDING WATER. INSTRUCTED MANAGER TO KEEP AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005. CHICKEN DISCARDED VALUED AT $50.

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.

APPROVED THAWING METHODS USED - Comments: FOUND RAW 20 LBS OF RAW CHICKEN BEING THAWED IN HOT STANDING WATER, INSTRUCTED TO THAW FROZEN FOOD ACCORDING TO HEALTH CODE, ie.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

APPROVED THAWING METHODS USED - Comments: FOUND RAW 20 LBS OF RAW CHICKEN BEING THAWED IN HOT STANDING WATER, INSTRUCTED TO THAW FROZEN FOOD ACCORDING TO HEALTH CODE, ie.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.