Drippin' Bites Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 10 POUNDS OF BLANCHED POTATOES IN A GRAY PLASTIC CONTAINER ON TOP PREP TABLE BY THE DEEP FRIER AT TEMP OF 46F, 46.9F, 48.2F AND 50F. NO TIME AND TEMPERATURE LOG WAS PROVIDED WHEN THE PRODUCTS WERE COOKED. CERTIFIED MANAGER STATED, "IT WAS PARTIALLY COOKED LAST NIGHT, THEN STORED INSIDE THE COOLER." FOOD DISCARDED AND DENATURED BY THE MANAGER. MUST KEEP HOT FOOD HOT: 135F AND ABOVE; COLD FOOD COLD 41F AND BELOW.POUNDS 10, VALUE 5 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED INSIDE THE FRONT REACH-IN COOLER 15 EACH RE-PACKED ASSORTED PASTRIES SUCH AS CHOCOLATE,VANILLA,STRAWBERRY ETC NOT PROPERLY LABELED WITH ALLERGEN LABELS/WARNING. MUST PROVIDE ALLERGEN SIGNAGE ON ALL PREPARED PRE-PACKAGED FOODS FOR SALE.PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED. -

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING LEVELS FOR THE THREE COMPARTMENT SINK. MUST PROVIDE TEST STRIPS.FEW CHLORINE TEST STRIP GIVEN . PRIORITY FOUNDATION VIOLATION: 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS INSIDE DEEP FRIERS, UTILITY CONNECTIONS.MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING UNDER COOKING EQUIPMENT. MUST BE SMOOTH AND CLEANABLE SURFACE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS. MATTING MUST BE WASHABLE/CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

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: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

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.