CELLARS MARKET Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED FOOD NOT MEETING TEMPERATURE, CHICKEN IN THE HOT HOLDING UNIT AT 121.4 DEGREES F IN FRONT PREP AREA. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE. INFORMED PERSON IN CHARGE OF REQUIREMENTS. 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 FOOD NOT MEETING TEMPERATURE REQUIREMENTS OF 41 DEGREES F OR BELOW. 40 POUNDS OF TURKEY CHILI INSIDE WALK IN COOLER OF PREP KITCHEN AT 56-61.3 DEGREES F. AND 60 POUNDS OF BEEF STOCK/BROTH AT 50.9 DEGREES F INSIDE OF WALK IN COOLER. ALL PREPARED 1/8/2019. INFORMED PERSON IN CHARGE COLD FOOD ITEMS MUST MEET AND MAINTAIN TEMPERATURE REQUIREMENTS OF 41 DEGREES F OR BELOW. FOOD HANDLER VOLUNTARY DISCARDED CHILI AND BROTH. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED APPOX $275

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-203.112(B) OBSERVED FACILITY MISSING THERMOMETERS FOR REACH IN COOLER FOR FACILITY OR IN DISREPAIR. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN THERMOMETERS FOR UNITS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PASTRYS, DESERT, HOUSE DRESSING GRAB AND GO MISSING REQUIRED LABEL INFORMATION ALLERGEN, WEIGHT, INGREDENTS ETC. INFORMED PERSON IN CHARGE TO PROVIED PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11(B:5)OBSERVED GRAB AND GO ITEMS EGG CUP, FURIT, PASTRYS,DESERTS, ETC MISSING REQUIRED LABEL INFORMATION ALLERGEN, WEIGHT, INGREDENTS ETC. INFORMED PERSON IN CHARGE TO PROVIED PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE

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: OBSERVED CUTTING BOARDS IN FOOD PREP KITCHEN HEAVILY SCORED WITH DEEP GROOVES AND STAINS. MUST REPLACE 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN FOOD PREP KITCHEN HEAVILY SCORED WITH DEEP GROOVES AND STAINS. MUST REPLACE 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.