DUKE'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS STORED AT IMPROPER COLD HOLDING TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED HAMBURGERS AT 49.1F, AND ITALIAN SAUSAGE AT 49.2F INSIDE OF THE 1 DOOR COKE PREP COOLER. ALSO OBSERVED FETA CHEESE AT 53.2F, PIZZA PUFFS AT 53.4F, OPENED JAR OF MAYONNAISE AT 54F, SHREDDED LETTUCE AT 52.9F, CUT TOMATOES AT 54.3F INSIDE OF THE 2 DOOR PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30# 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED BOTH THE 1 DOOR COKE PREP COOLER AND THE 2 DOOR PREP COOLER AT IMPROPER TEMPERATURES. BOTH COOLERS WERE USED TO STORE TCS FOODS SUCH AS HAMBURGERS AND FETA CHEESE. THE AIR TEMPERATURE INSIDE OF THE 1 DOOR COKE PREP COOLER WAS AT 50F AND THE 2 DOOR PREP COOLER AIR TEMPERATURE WAS ALSO AT 50F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 41F. PRIORITY 7-38-005. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REPLACE THE WORN CUTTING BOARD IN THE REAR FOOD PREP AREA.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE INTERIOR OF THE MICROWAVE AND CHEST FREEZERS.

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: CLEAN THE INTERIOR OF THE MICROWAVE AND CHEST FREEZERS.

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.