BREAKFAST HOUSE RESTAURANT INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS, SUCH AS A FEMALE FOOD HANDLER REMOVING FRENCH TOAST FROM THE GRILL WITH BARE HANDS AND PLACING IT INTO A TO-GO CONTAINER. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST PROVIDE A BARRIER BETWEEN HANDS AND READY TO EAT FOODS (DELI TISSUE, UTENSILS, ETC.)(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 4LBS. COOKED ONIONS-68.9F.4LBS. COOKED BELL PEPPERS-68.7F.2LBS. COOKED MUSHROOMS-72.3F.2.5LBS. COOKED SAUSAGE-52.3F.2LBS. COOKED BLACK BEANS-48.0F.ON TOP OF THE PREP COOLER AND INSIDE OF THE WALK-IN COOLER. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.14.5LBS.$32.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

GLOVES USED PROPERLY - Comments: OBSERVED FOOD HANDLER NOT USING GLOVES TO HANDLE READY TO EAT FOODS.(COS)

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DEBRIS BUILD UP ON DISH RACKS,REACH IN COOLERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DEBRIS BUILD UP ON DISH RACKS,REACH IN COOLERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.