CHEBA HUT Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD MANAGER CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED MEATBALLS HELD AT AN INDADEQUATE TEMPERATURE OF 72 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 F AND ABOVE. MANAGER REHEATED MEATBALLS TO 165 F. PRIORITY VIOLATION 7-38-005 CONSOLIDATED WITH VIOLATION #22.

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 VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 49-55 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 7 POUNDS TURKEY, 5 POUNDS ROAST BEEF, AND 1 POUND CHEESE ( $200) 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 3 DOOR COOLER UNIT PARTIALLY BROKEN. 1 OF 3 DOORS HAS AN AMBIENT AIR TEMPERATURE OF 53 F. 2 OF 3 DOORS HAVE AN AMBIENT AIR TEMPERATURE OF 38 F. UNIT TAGGED PRIORITY VIOLATION 7-38-005 NO 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 3 DOOR COOLER UNIT PARTIALLY BROKEN. 1 OF 3 DOORS HAS AN AMBIENT AIR TEMPERATURE OF 53 F. 2 OF 3 DOORS HAVE AN AMBIENT AIR TEMPERATURE OF 38 F. UNIT TAGGED PRIORITY VIOLATION 7-38-005 NO 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.