Cozy Corner Restaurant and Pancake House Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURE IN THE FOOD PREP AREA AND IN THE PREP COOLER BELOW THE GRILL. OBSERVED THE FOLLOWING FOODS IN THE PREP COOLER AT IMPROPER TEMPERATURES: TURKEY AT 48.3F, SAUSAGE PATTIES AT 44.1F, CORNED BEEF HASH AT 49.4, BLACK BEANS AND CORN AT 47.8F. OBSERVED THE FOLLOWING FOODS IN THE FOOD PREP AREA AT IMPROPER TEMPERATURES: RED SALSA AT 49.5F AND EGGS AT 63.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $180. PRIORITY 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SEVERAL DRY FOOD STORAGE CONTAINERS NOT LABELED WITH COMMON NAME OF FOOD. MANAGEMENT INSTRUCTED TO LABEL ALL DRY STORAGE FOOD CONTAINERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A LIGHT SHIELD MISSING FROM THE REAR STORAGE AREA WHERE THE POTATOES ARE STORED. MANAGEMENT INSTRUCTED TO INSTALL.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED A FOOD HANDLER WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLERS MUST SHOW PROOF OF TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED A FOOD HANDLER WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLERS MUST SHOW PROOF OF TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.