BUDACKI'S DRIVE IN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MAKER.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MAKER/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE REAR 2 DOOR STAND-UP COOLER.OBSERVED HAMBURGERS AT 53.6F,RANCH DRESSINGS AT 61.7F,MILK AT 58.0,WHIPPED CREAM AT 59F,CHILI AT 58.0F,YOGURTS AT 55.0F ALSO, IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE FRONT PREP LINE COOLER:PIZZA PUFFS AT 78.0F,FISH AT 78.8F AND CHICKEN AT 79.0F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 60#'S OF FOOD WORTH $800.00.INSTRUCTED MANAGER, (TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135F OR HOTTER.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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: OBSERVED THE 2-DOOR STAND-UP COOLER AT REAR PREP/DISHWASHING AREA WITH AN AIR TEMPERATURE OF 57.2F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS CHILI AND WHIPPED CREAMS ETC.INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE DURING INSPECTION.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED. (SEE COMMENTS BELOW) PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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: OBSERVED THE 2-DOOR STAND-UP COOLER AT REAR PREP/DISHWASHING AREA WITH AN AIR TEMPERATURE OF 57.2F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS CHILI AND WHIPPED CREAMS ETC.INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION REPAIR SERVICE DURING INSPECTION.THE SAID COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED. (SEE COMMENTS BELOW) PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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.