CORCORAN'S GRILL & PUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: THE INTERIOR OF THE ICE MACHINE COMPARTMENTS IS NOT CLEAN(FRONT ICE PANEL AT BIN). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

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 COLD HOLDING TEMPERATURES - Comments: WE OBSERVED TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE THE TWO-DRAWER COOLER UNDER COOKING EQUIPMENT: 2LB COOKED BRISKET AT TEMP OF 56.3F; 2LB STEAKS AT TEMP OF 46.4F; 4LBOF RAW COD AT TEMP OF 49.2F; 1/2 LB CHEESE AT TEMP 44.5LBS; BOILED EGGS IN WATER AT TEMP OF 48.6F; 1.5 LB GUACAMOLE AT TEMP OF 44.4F. COLD FOOD MUST MAINTAIN TEMP OF 41F. FOOD DISCARDED AND DENATURED.POUNDS 10, VALUE 70 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ICE BUILD-UP AT THE CONDENSER UNIT INSIDE THE WALK-IN FREEZER IN THE BASEMENT. INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.

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: BROKEN RUBBER GASKET INSIDE THE TWO-DOOR DRAWER OF THE COLD UNIT UNDER THE COOKING EQUIPMENT.REPAIR ISSUE

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: BROKEN RUBBER GASKET INSIDE THE TWO-DOOR DRAWER OF THE COLD UNIT UNDER THE COOKING EQUIPMENT.REPAIR ISSUE

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.