FAIL
Risk 3 (Low)
BRACKET ROOM Fails Health Inspection - Chicago Restaurant
July 18, 2017
License
License #2511629
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: LOW TEMP DISH MACHINES BEHIND BAR AREA, CHEMICAL TEST KIT NOT WORKING, PREMISE HAS NEW REAGENT, (PEROXYOCTANOIC ACID) FOR SANITIZING GLASS, UNABLE TO GET READING, PREMISES WILL BE CHANGING OVER TO CHLORINE SANITIZER,
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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