EGG HARBOR CAFE Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED 3 LBS OF COOKED PORK SAUSAGE PATTIES AND LINKS LOCATED ON THE PREP TABLE AT IMPROPER TEMPERATURE DURING THE TIME OF THE INSPECTION @99.0F. INSTRUCTED TO HOLD ALL HOT TCS FOODS @ 135F OR HIGHER AT ALL TIMES AS REQUIRED. PRIORITY VIOLATION. 7-38-005. CITATION CONSILIDATED WITH VIOLATION #22. PIC VOLUNTARILY DISCARDED AND DENATURED SAID FOOD AT THIS TIME.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING COLD TCS FOODS @ IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION... THEY ARE AS FOLLOWS, APPROXIMATELY 10 DOZEN EGGS RANGING BETWEEN 70.0-75F, 8LBS POOLED EGGS @70F, 75LBS OF PORK CHORIZO RANGING BETWEEN 51.0-53.6F, 15 LBS OF PRE COOKED SAUSAGES @53.0F,8 GALLONS OF MILK @55.0F, 32 LBS OF HALF AND HALF @ 53.0F, 40 LBS YOGURT RANGING BETWEEN 48.0-54.3F, 50 LBS OF LIQUID EGG WHITES RANGING BETWEEN 49.5-55.0F, 45 LBS SLICED DELI MEATS RANGING BETWEEN 49.4-55.0F, 4 LBS TUNA @52.0F, CHICKEN SALAD @49.3F,20 LBS SMOKED SALMON @53.0F, 40 LBS COOKED POTATOES @ 58.0F, 4 LBS HARD BOILED EGGS @ 58.0F, 50 LBS PRECOOKED HABANERO HASH @ 83.0F. ALL SAID ITEMS WERE LOCATED IN A WALK-IN COOLER AND 2-DOOR COOLER WITH A COLD HOLD UNIT ATTACHED IN THE PREP AREA. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. ALL SAID FOOD WAS DISCARDED AND DENATURED DURING THIS TIME.

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 WALK-IN COOLER LOCATED IN PREP AREA AT IMPROPER TEMPERATURE DURING THE TIME OF INSPECTION. NOTED TEMPERATURE @ 54.0F WHILE STORING TCS FOODS (HABANERO HASH, YOGURTS, MILK, TUNA, ETC). NOTED 2-DOOR REFRIGERATION UNIT WITH COLD HOLD UNIT IN FRONT PREP AREA AT 58.0F AT THIS TIME WHILE HOLDING TCS FOODS (EGGS, SALMON, DELI MEATS) PRIORITY VIOLATION. INSTRUCTED PIC TO DISCONTINUE USE OF UNITS REPAIRED TO 41F OR BELOW AS REQUIRED. BOTH UNITS TAGGED AND HELD FOR INSPECTION. 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO TEST STRIPS ON SITE FOR TESTING SANITIZING STRENGTH AT USE LOW-TEMPERATURE DISH MACHINE LOCATED IN DISH/PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE/ 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO TEST STRIPS ON SITE FOR TESTING SANITIZING STRENGTH AT USE LOW-TEMPERATURE DISH MACHINE LOCATED IN DISH/PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE/ 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.