BI BI BOP Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE HANDLING AND SERVING TCS FOODS ( BEEF, CHICKEN...) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020.

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: FOUND 40 LBS OF RAW CHICKEN AND RAW BEEF HELD AT 53.2, MEAT WAS LEFT UNDER PREP TABLE TO THAW. INSTRUCTED MANAGER TO KEEP SUCH FOOD HELD AT PROPER TEMP OF 41F OR LWOER FOR COLD HOLDINGS. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $105.

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: FOUND 40 LBS OF RAW CHICKEN AND RAW BEEF HELD AT 53.2, MEAT WAS LEFT UNDER PREP TABLE TO THAW. INSTRUCTED MANAGER TO KEEP SUCH FOOD HELD AT PROPER TEMP OF 41F OR LWOER FOR COLD HOLDINGS. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $105.

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.