PASS W/ CONDITIONS
Risk 1 (High)
Earl's BBQ Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 7, 2023
Canvass
License #2458402
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOOD IS HELD AT 41 F AND BELOW. MANAGER DISCARDED 40 POUNDS RIBS, 60 POUNDS RIB TIPS, 75 POUNDS BRISKET, 20 POUNDS CHEESE, 5 POUNDS COLESLAW ($850). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOOD IS HELD AT 41 F AND BELOW. MANAGER DISCARDED 40 POUNDS RIBS, 60 POUNDS RIB TIPS, 75 POUNDS BRISKET, 20 POUNDS CHEESE, 5 POUNDS COLESLAW ($850). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection