DOPE DRIP Fails Health Inspection - Chicago Shared kitchen user (long term)

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE IN DOPE DRIP IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE.CORRECTED ON SITE 'HELD FOR INSPECTION' TAG PLACED ON LOW TEMPERATURE DISH MACHINE IN DOPE DRIP, INSTRUCTED SHARED KITCHEN USER TO USE THREE COMPARTMENT SINK OR HIGH TEMPERATURE DISH MACHINE IN COMMON DISHWASHING AREA OF SHARED KITCHEN IN BASEMENT TO CLEAN AND SANITIZE EQUIPMENT AND UTENSILS. INSTRUCTED ONCE LOW TEMPERATURE DISH MACHINE IN DOPE DRIP HAS BEEN REPAIRED AND IS SANITIZING AT A MINIMUM CONCENTRATION OF 50PPM CHLORINE E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT.( NOTE: LOW TEMPERATURE DISH MACHINE NOT IN USE AT TIME OF INSPECTION.) PRIORITY VIOLATION 7-38-025 NO 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.

This violation was corrected during the inspection.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED CONTAINER OF READY TO EAT CHICKEN WITH DISCARD DATE OF 6/8 AND CONTAINER OF READY TO EAT BEEF WITH DISCARD DATE OF 5/31 IN REFRIGERATOR. CONTAINERS OF CHICKEN AND BEEF (VALUED AT $150/WEIGHING 9LBS) VOLUNTARILY DISCARDED AND DENATURED BY MANAGER. INSTRUCTED MANAGER TO MONITOR DISCARD DATES ON REFRIGERATED READY TO EAT FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN USE UTENSILS STORED IN PAN OF WATER BETWEEN USES. INSTRUCTED DURING PAUSES IN FOOD PREPARATION OR DISPENSING UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED THROUGHOUT THE DAY AT LEAST EVERY FOUR HOURS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN USE UTENSILS STORED IN PAN OF WATER BETWEEN USES. INSTRUCTED DURING PAUSES IN FOOD PREPARATION OR DISPENSING UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ONLY IF THE IN USE UTENSIL AND THE FOOD CONTACT SURFACE OF THE FOOD PREPARATION TABLE OR COOKING EQUIPMENT ARE CLEANED AND SANITIZED THROUGHOUT THE DAY AT LEAST EVERY FOUR HOURS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.