FRED & JACK'S EL GRAN BURRITO Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REFRIGERATED PREP TABLE BY GRILL HOLDING AT IMPROPER TEMPERATURE OF 47.8F, 2-DOOR REACH-IN COOLER BY WINDOW HOLDING AT 54.1F, AND WALK-IN COOLER HOLDING AT 48.9F. SMALL REFRIGERAT3D PREP TABLE'S TEMPERATURE DIAL WAS TURNED UP AND UNIT NOW HOLDING AT ADEQUATE TEMPERATURE OF 38.6; CAN RESUME NORMAL USE OF THIS UNIT. REFRIGERATION REPAIRMEN ARRIVED DURING INVESTIGATION, 2-DOOR REACH-IN COOLER MUST REMAIN TAGGED HELD FOR INSPECTION. RIGHT HOPPER OF SOFT-SERVE MACHINE FOUND HOLDING AT IMPROPER TEMPERATURE, PRODUCT TEMPERATURE FOUND AT 48.7F-INSTRUCTED TO EMPTY MACHINE AND HAVE UNIT SERVICED - CITATION ISSUED-CRITICAL 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING ITEMS FOUND IN SMALL REFRIGERATED PREP TABLE AT IMPROPER TEMPERATURE: SOUR CREAM-50.1F, CUT TOMATOES-47.7F, CUT TOMATOES-47.5F, AND CUT TOMATOES-47.7F. THE FOLLOWING ITEMS FOUND IN WALK-IN COOLER AT IMPROPER TEMPERATURES: PARTIALLY-COOKED STEAK WITH ONIONS-50.1F-54.8F(105LB), PARTIALLY COOKED CHICKEN WINGS-50.6F & 50.1F(40LB),POLISHES-49.8F-52.1F(20LB), EGGS-49.8F(20 DOZEN). THE FOLLOWING ITEMS FOUND IN THE 2-DOOR REACH-IN COOLER AT IMPROPER TEMPERATURES: POLISHES-50.3F - 53.3F(100LB), PRE-COOKED CHICKEN-82.3F-98.7(80LB), TACO MEAT-53.0F-89.0(120LB), PRE-COOKED SAUSAGE-53.8F(10LB), HAM-50.1-52.3F(20LB), -ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW IN COOLERS AND ALL PRE-COOKED FOODS MUST BE COOLED WITHIN 6 HOURS AS FOLLOWS(140F-70F IN 2 HOURS AND FROM 70F-40F IN 4 HOURS). ALL PRE-COOKED FOODS SHOULD ALSO HAVE TIMES PRODUCT START THE COOLING PROCESS(ONCE IT FALLS BELOW 140 DEGREES)-CITATION ISSUED-CRITICAL 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: SOFT-SERVE MIX IN WALK-IN COOLER FOUND AT 49.5F, MILK-52.6F, BUTTERMILK -52.7F - INSTRUCTED TO DISCARD ALL PRODUCT AT IMPROPER TEMPERATURE-CITATION ISSUED-CRITICAL 7-38-005(B1)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR RIGHT BOTTOM CORNER OF REAR EXIT DOOR

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR RIGHT BOTTOM CORNER OF REAR EXIT DOOR

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.