BAMBOLA & COQUETTE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION.MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF THE SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. INSTRUCTED NOT TO USE IT UNTIL THE EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 P.P.M. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE, AND THE ISSUE WAS FIXED. PRIORITY 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED HIGH-TEMPERATURE DISHWASHING MACHINE IN USE NOT MEETING RINSING HOT WATER TEMPERATURE REQUIREMENT OF 160. O F ON THE DISH SURFACE FOR SANITIZING. THE SANITIZING TEMP WAS OBSERVED TO BE 138.5 F, MEASURED BY THE DISHWASHING DISK THERMOMETER AT THE INSPECTION. THE MANAGER IMMEDIATELY CALLED FOR MAINTENANCE, AND THE ISSUE WAS FIXED.. PRIORITY 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED HIGH-TEMPERATURE DISHWASHING MACHINE IN USE NOT MEETING RINSING HOT WATER TEMPERATURE REQUIREMENT OF 160. O F ON THE DISH SURFACE FOR SANITIZING. THE SANITIZING TEMP WAS OBSERVED TO BE 138.5 F, MEASURED BY THE DISHWASHING DISK THERMOMETER AT THE INSPECTION. THE MANAGER IMMEDIATELY CALLED FOR MAINTENANCE, AND THE ISSUE WAS FIXED.. PRIORITY 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.