Earl's BBQ Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE WHILE TCS ITEMS WERE BEING PREPARED. INSTRUCTED TO MAINTAIN A CERTIFIED MANAGER AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN COPIES OF VERIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE WALK-IN COOLER: PAN OF RAW CHICKEN AT 47.3F, PAN OF RAW CHICKEN AT 47.1F, CONTAINER OF RAW CHICKEN AT 47.1F, BUCKET OF COOKED BEANS AT 80.1F, AND ANOTHER BUCKET OF COOKED BEANS AT 85.1F. MANANGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 50LBS OF COOKED BEANS VALUED AT APPROXIMATELY $100 AND APPROXIMATELY 25LBS OF CHICKEN VALUED AT APPROXIMATELY $40. INSTRUCTED MANAGEMENT TO MAINTAIN ALL TCS FOODS AT OR BELOW 41F. 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED GARBAGE AND DEBRIS ON GROUND IN OUTSIDE GARBAGE AREA AND HEAVY BUILD UP OF GREASE ON OUTDOOR COOKING OIL CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN TO PREVENT ATTRACTION OF PESTS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHTBULB IN DRY STORAGE ROOM. INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE LIGHTING.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD UP OF DUST AND GRIME ON VENTS THROUGHOUT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD UP OF DUST AND GRIME ON VENTS THROUGHOUT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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.