ELEVEN CITY DINER Fails Health Inspection - Chicago Restaurant

PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED THE FACILITY INADEQUATELY COOLING TCS FOODS (BEEF BRISKET). OBSERVED ABOUT 10 LBS OF COOKED BEEF BRISKET INSIDE OF TWO PANS IN THE WALK IN COOLER AT IMPROPER TEMPERATURES RANGING FROM 48F-51F DURING THE INSPECTION, DATE ON THE PRODUCT STICKER STATED 4/10, MANAGER STATES THE PRODUCT WAS MADE YESTERDAY AND THEN PUT IN THE WALK IN COOLER TO COOL. INSTRUCTED MANAGER TO PROPERLY COOL TCS FOODS WITHIN A 6 HOUR TIME FRAME (FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F WITHIN 4 HOURS) BY USING PROPER COOLING METHODS SUCH AS ICE BATH OR PORTIONING THE FOOD INTO SMALLER PANS THAT ALLOW FOR PROPER COOLING WITHIN A 6 HOUR TIME FRAME, ONCE PRODUCT ADEQUATELY REACHES 41F WITHIN 6 HOURS THEN THE TCS FOOD SHOULD BE PLACED IN THE WALK IN COOLER TO MAINTAIN AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. MANAGER DISCARDED 10 LBS OF COOKED BRISKET VALUED AT $270. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED THE FACILITY INADEQUATELY COOLING TCS FOODS (BEEF BRISKET). OBSERVED ABOUT 10 LBS OF COOKED BEEF BRISKET INSIDE OF TWO PANS IN THE WALK IN COOLER AT IMPROPER TEMPERATURES RANGING FROM 48F-51F DURING THE INSPECTION, DATE ON THE PRODUCT STICKER STATED 4/10, MANAGER STATES THE PRODUCT WAS MADE YESTERDAY AND THEN PUT IN THE WALK IN COOLER TO COOL. INSTRUCTED MANAGER TO PROPERLY COOL TCS FOODS WITHIN A 6 HOUR TIME FRAME (FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F WITHIN 4 HOURS) BY USING PROPER COOLING METHODS SUCH AS ICE BATH OR PORTIONING THE FOOD INTO SMALLER PANS THAT ALLOW FOR PROPER COOLING WITHIN A 6 HOUR TIME FRAME, ONCE PRODUCT ADEQUATELY REACHES 41F WITHIN 6 HOURS THEN THE TCS FOOD SHOULD BE PLACED IN THE WALK IN COOLER TO MAINTAIN AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. MANAGER DISCARDED 10 LBS OF COOKED BRISKET VALUED AT $270. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.