PASS W/ CONDITIONS
Risk 1 (High)
CHICAGO CUT STEAKHOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 2, 2024
License
License #2962152
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: Found 60 lbs of chicken gumbo and lemon cream soup held in walk-in cooler at 53.2f at the center, soup placed in walk-in cooler a day before, instructed to keep all cold TCS foods at 41f or lower. Priority violation 7-38-005. Soup discarded valued at $70.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: Found 60 lbs of chicken gumbo and lemon cream soup held in walk-in cooler at 53.2f at the center, soup placed in walk-in cooler a day before, instructed to keep all cold TCS foods at 41f or lower. Priority violation 7-38-005. Soup discarded valued at $70.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection