FAIRGROUNDS ERIE Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EXPOSED HAND WASHING SINK NEXT TO 3 COMPARTMENT RENDERED INACCESSIBLE WITH BOXES OF CUPS PILED IN IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK LOCATED NEXT TO 3 COMPARTMENT SINK AND ACROSS FROM ESPRESSO MACHINE. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMRPOPER TEMPERATURES IN 2 DOOR PREP COOLER LOCATED IN REAR PREP AREA: SAUASAGE AT 56.1F, GUACAMOLE AT 50.9F, DELI MEAT 55.7F, DELI MEAT AT 54.8F, AND EGGS AT 45.8F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 10LBS OF PRODUCT VALUED AT APPROXIMATELY $100. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMRPOPER TEMPERATURES IN 2 DOOR PREP COOLER LOCATED IN REAR PREP AREA: SAUASAGE AT 56.1F, GUACAMOLE AT 50.9F, DELI MEAT 55.7F, DELI MEAT AT 54.8F, AND EGGS AT 45.8F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 10LBS OF PRODUCT VALUED AT APPROXIMATELY $100. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. 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.