PASS W/ CONDITIONS
Risk 1 (High)
BANG BANG Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 10, 2015
Complaint
License #2146563
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE COCA-COLA UPRIGHT REACH-IN COOLER IN FOOD PREP AREA AT IMPROPER TEMPERATURE.OBSERVED PORK SAUSAGES AT TEMPERATURE RANGING FROM 55.1F TO 59.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURATED FOOD. APPROXIMATELY 30.0LBS VALUE OF 83.70. CRITICAL VIOLATION 7-38-005(A)
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL PREPACKAGED FOODS INSIDE 2-DOOR COOLER.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL PREPACKAGED FOODS INSIDE 2-DOOR COOLER.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection