BRIOCHE DOREE T-1 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16 (A)(2) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE AT FRONT PREP LINE COOLER WITH (AMBIENT AIR TEMPERATURE OF 50.7F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS: TUNA SANDWICHES 47.1F,TURKEY SANDWICHES 46.5F.INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR COLDER OR HELD HOT AT 135F OR HOTTER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 10#'S OF (TCS FOODS) WORTH APPROX. $113.00 AS STATED BY MANAGEMENT. PRIORITY VIOLATION 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 FOUND PREP LINE COOLER WITH TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 50.7F). INSTRUCTED MANAGEMENT, COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION SERVICES DURING THIS INSPECTION. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR COLDER AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.PRIORITY VIOLATION 7-38-005, CITATION ISSUED - COS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 OBSERVED 2 SINK STOPPERS MISSING AT THE DISHWASHING 3 COMP SINK.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE,WORKING SINK STOPPERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 OBSERVED 2 SINK STOPPERS MISSING AT THE DISHWASHING 3 COMP SINK.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE,WORKING SINK STOPPERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.