BUFFALO JOE'S ON HOWARD Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EMPLOYEE WASHING POTS, PANS AND UTENSILS AT THE THREE COMPARTMENT SINK NOT SANITIZING AS THE FINAL RINSE. SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE. WASH BASIN ONLY WAS SET UP. REVIEWED PROPER SINK SET UP WITH MANAGER ON SITE. INSTRUCTED TO PROPERLY SET SINK AND REWASH ALL UNSANITIZED DISHWARES AND PANS. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 10 LBS COOKED RIB TIPS BEING HELD ON THE COOKS LINE STEAM TABLE HOT HOLDING UNIT AT IMPROPER TEMPERATURES. RIBS NOTED RANGING IN TEMPERATURES BETWEEN 118.9 TO 129.5F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 3 LBS RANCH DAIRY BASED DRESSING HELD AT IMPROPER COLD HOLDING TEMPERATURE OF 52.5F IN THE FRONT COUNTER SMALL REFRIGERATION UNIT. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #21 FOR CITATION.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED THE FOLLOWING TCS FOODS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE. COOKED RIB TIPS AND PREPARED COLESLAW WITH NO LABELS. NOT LABELED WITH PREP OR EXPIRATION DATES. REVIEWED REQUIRED LABELING. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

APPROVED THAWING METHODS USED - Comments: NOTED A LARGE PAN OF FROZEN FOOD THAWING ON A PREP TABLE IN THE REAR PREP. MANAGER REMOVED AND PUT THE FOOD IN THE WALK-IN COOLER TO PROPERLY THAW UNDER REFRIGERATION.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED BULK FOODS NOT PROPERLY LABELED. ALL FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: PLASTIC WRAP USED AS A MEANS OF REPAIR FOR METAL RACK SHELVING ABOVE THE THREE COMPARTMENT SINK. MUST NOT USE PLASTIC WRAP. MUST REPLACE.----MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ITEMS THROUGHOUT THE FACILITY.

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: NOTED TORN RUBBER DOOR GASKET ON THE WALK-IN FREEZER DOOR. MUST REPLACE.

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: MUST NOT USE CARDBOARD BOXES AS PAPER LINERS AT THE FRONT PREP AREA. MUST BE WASHABLE CONTAINER.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR DOOR AND COOLER SURFACES OF THE COOKS LINE THREE DOOR COOLER IN POOR REPAIR WITH HOLES, EXPOSED INSULATION AND RAW WOOD. ALSO NOTED THE COOKS LINE ONE DOOR CHICKEN COOLER REPAIRED WITH DUCT TAPE. MUST REPLACE/REPAIR ALL TO BE SMOOTH AND CLEANABLE.

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: MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.---DIRTY FAUCET AND HANDLES ON THE COOKS LINE HAND WASHING SINK. MUST CLEAN AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MISSING HOT AND COLD HANDLE ON THE FAUCET OF THE CUSTOMER WASHROOM WASHBOWL SINK. MUST REPLACE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED RAW WOOD WALL MOUNT FOR THE KNIFE HOLDER ON THE COOKS LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST PROVIDE A SMOOTH, CLEANABLE KNIFE HOLDER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD AS MATTING FOR FLOORS ON THE COOKS LINE AND THROUGHOUT THE FACILITY-----NOTED BLACKENED MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.---NOTED DAMAGED, PEELING CEILING ABOVE THE REAR PREP AREA PREP TABLE. PEELING PAINT ON THE WALL AT THE COOKS LINE HOT HOLDING UNIT. MUST REPAIR.----WATER DAMAGED CEILING TILES IN THE FRONT WAITING AREA AND THE EMPLOYEE WASHROOM. MUST REPLACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INOPERABLE MECHANICAL VENTILATION IN THE CUSTOMER WASHROOM. MUST REPLACE/REPAIR.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.