AMERICAN AIRLINES ADMIRALS LOUNGE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED TEMPERATURE OF THE FINAL RINSE HIGH TEMERATURE DISH WASHING MACHINE TO BE AT 198F.(NORMAL RANGE 180F TO 194F). INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINED AND READING BETWEEN I80F TO 194F. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF ASSORTED TCS FOOD ITEMS AT HOT THE BUFFET LINE TO BE IMPROPER:-SAUSAGE 124.6F, EGGS 128.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD ITEMS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:- CHIA OATMEAL 65.4F, EGGS 55.3F, FRIUTS 47.8F, VEGGIE SALAD 48.1F, YOGURT 49.5, PASTA 45.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODUCTS WORTH $253.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. ABOVE VIOLATION CONSOLIDATED WITH VIOLATION #21.

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 COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:- CHIA OATMEAL 65.4F, EGGS 55.3F, FRIUTS 47.8F, VEGGIE SALAD 48.1F, YOGURT 49.5, PASTA 45.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODUCTS WORTH $253.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. ABOVE VIOLATION CONSOLIDATED WITH VIOLATION #21.

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.