CHICAGO ATHLETIC ASSOCIATION Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULD FOOD CONTAINERS NOT LABELED(SUGAR, FLOUR). INSTRUCTED TO LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BAR COUNTER WITH CHIPPED AND ROUGH WOOD, INSTRUCTED TO PROVIDE SMOOTH EASY TO CLEAN SURFACE. SAME CUUTING BOARDS USED FOR MULTI-TASKING( NOT AT TIME) INSTRUCTED TO USE SEPARATE CUTTING BOARD FOR RAW MEATS AND READY-TO-EAT FOODS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: LOOSE WIRES NOTED ON FOOD STRAINERS. INSTRUCTED TO USE UTENSILS THATS IN GOOD REPAIR.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: LOOSE WIRES NOTED ON FOOD STRAINERS. INSTRUCTED TO USE UTENSILS THATS IN GOOD REPAIR.

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.