BUTTERFLY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED EEL IN THE TOASTER OVEN AT 60.7F. TCS FOODS FOR HOT HOLDING SHALL BE AT 135F OR ABOVE. MANAGER VOLUNTARILY DISCARDED AND DENATURED .5LBS VALUED AT $10. PRIORITY VIOLATION 7-38-005

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 EGGS AT IMPROPER TEMPERATURE (58.9F). TCS FOODS FOR COLD HOLDING SHALL BE HELD AT 41F OR BELOW. MANAGER VOLUNTARILY DISCARDED 10 POUNDS VALUED AT $15. PRIORITY VIOLATION 7-38-005

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED VEGETABLES STORED ON THE FLOOR IN THE WALK IN COOLER AND BOXES OF VEGETABLE OIL, BUCKETS OF SOY SAUCE, AND BAGS STORED ON THE FLOOR NEAR THE REAR EXIT HALLWAY. INSTRUCTED TO PROPERLY STORE 6 INCHES OR MORE OFF THE FLOOR AND MAINTAIN

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: OBSERVED COOKING EQUIPMENT WITH GREASE AND DUCT ACCUMULATION. INSTRUCTED TO 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: OBSERVED THE DRAIN PIPE OF THE 1 COMPARTMENT SINK IN THE BAR AREA LEAKING ONTO THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE DRAIN PIPE OF THE 1 COMPARTMENT SINK IN THE BAR AREA LEAKING ONTO THE FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN

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.