FITTINGLY DELICIOUS, LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND (TCS FOODS) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE THE KITCHEN WALK-IN-COOLER WITH AN AIR TEMPERATURE OF 56.8F.OBSERVED SHELLED EGGS AT 57.9 F,LIQUID EGGS AT 57.1 F,COOKED SLICED VEGETABLES AT 57.0 F.FURTHERMORE,OBSERVED (TCS FOODS) AT FRONT COUNTER SHELF AT IMPROPER TEMPERATURES:CHICKEN AT 78.8 F-80.0 F,RICE AT 74.7 F-80.1 F,COOKED BROCCOLI AND ZUCCHINI AT 75.6 F,POTATOES AT 77.1 F,TURKEY AT 76.1 F.INSTRUCTED MANAGEMENT TO MAINTAIN ALL HOT (TCS FOODS) AT 135 F OR ABOVE AND ALL COLD (TCS FOODS) AT 41 F OR BELOW.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15# OF FOOD WORTH $230.00.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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND THE WALK-IN COOLER IN THE KITCHEN WITH AN AIR TEMPERATURE OF 56.8F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS EGGS AND COOKED SLICED VEGETABLES ETC.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN THE COOLER AT 41 F OR BELOW AT ALL TIMES.WALK-IN-COOLER TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.SEE COMMENTS.PRIORITY VIOLATION 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOORS.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON BOTH WASHROOM DOORS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND ORGANIZE DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES OFF THE FLOOR TO FACILITATE CLEANING.(NO MILK CRATES TO BE USED FOR ELEVATION).

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP 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: INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP 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.