BOCKWINKELS Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROPER COLD HOLDING TEMPERATURES - Comments: Found several TCS food items held at improper temperature, 10 lbs of deli meat sandwich wraps at 58.4f, 10 lbs of chicken salad containers at 61.3f, 10 lbs of cooked beef and chicken packaged containers at 66.3f, 10 lbs of packed hummus containers at 63.4f, 8 lbs of cream filled desert packages at 58.3f, and 10 lbs of cooked eggs and sausages packaged sandwiches at 59.2f, all said items were stored in isle display cooler for more than 48 hours. Instructed to keep all cold TCS foods held at 41f or lower. Priority violation 7-38-005. food discarded valued at $300.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Inadequate cooling equipment, Found display isle cooler ambient air temp at 62.2f, cooler is used to hold a variety of cold said TCS foods. Instructed to keep all cooler temperature at 41f or lower. Priority violation 7-38-005. Cooler is tagged not allowed to use, must contact the office of CDPH when repaired for tag removal request.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Inadequate cooling equipment, Found display isle cooler ambient air temp at 62.2f, cooler is used to hold a variety of cold said TCS foods. Instructed to keep all cooler temperature at 41f or lower. Priority violation 7-38-005. Cooler is tagged not allowed to use, must contact the office of CDPH when repaired for tag removal request.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.