CM CHICKEN 88MARKET Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DISHWARE BEING WASHED AND RINSED WITHOUT SANITIZING. INSTRUCTED MANAGER TO SHOW EMPLOYEE TO PROPERLY SET UP THREE COMPARTMENT SINK AND WASH, RINSE AND SANITIZE DISHWARE. THE DISHES THAT WERE ONLY WASHED AND RINSE WERE THEN SANITIZED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED A PREP COOLER IN THE REAR DISHWASHING/ FOOD PREP AREA FOUND AT AN IMPROPER TEMPERATURE OF 51.4F. ONIONS WERE OBSERVED IN THE PREP COOLER, SO NO FOODS WERE AFFECTED. UNIT TAGGED AND INSTRUCTED MANAGER COLD HOLDING UNITS MUST BE AT 41F OR BELOW. PLEASE REVIEW COMMENTS FOR TAG REMOVAL. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED A GREEN WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASHING SINK IN TH FRONT FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN SANITIZING BUCKETS AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED A GREEN WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASHING SINK IN TH FRONT FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHES IN SANITIZING BUCKETS AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.