FLAT TOP GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFCATE POSTED WHILE HANDLING AND SERVING TCS FOODS ( BEEF, CHICKEN....) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS STORED AT FRONT PREP COOLER AT IMPROPER TEMPRATURE: 14 LBS OF LIQUID EGGS AT 52.4F, 2LBS OF RAW BEEF AT 51.5F, 3LBS VEGGIE DUMPLINGS AT 58.3F, ALL FOOD STORED AT FRONT PREP COOLER. INSTRUCTED MANAGER TO KEEP SUCH FOODS AT 41F OR LOWER. FOOD DISCARDED VALUED AT $100. PRIORITY VIOLATION 7-38-005.

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 DOUBLE DOOR COOLER AT FRONT GRILL/ PREP AREA AT 62.3F, INSTRUCTED MANAGER TO KEEP ALL COOLERS TEMPERATURE AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND DOUBLE DOOR COOLER AT FRONT GRILL/ PREP AREA AT 62.3F, INSTRUCTED MANAGER TO KEEP ALL COOLERS TEMPERATURE AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST.

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.