GALAPAGOS CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED THE FOLLOWING COOKED TCS FOODS BEING IMPROPERLY COOLED INSIDE THE WALK-IN COOLER. EIGHT 5LB BAGS OF COOKED RICE PILED ON TOP OF EACH OTHER AT AN IMPROPER TEMPERATURE OF 49.2F. ALSO NOTED COOKED CHICKEN IN BROTH IN A DEEP, LARGE COVERED POT AT 46.5F AND A LARGE, DEEP COVERED POT OF CHICKEN BROTH AT 75.2F. DATE LABELS INDICATED FOODS WERE PREPARED TODAY. REVIEWED PROPER COOLING METHODS FOR TCS FOODS. INSTRUCTED MANAGER TO REMOVE RICE AND QUICK CHILL IN THE WALK-IN COOLER. ICE BATHS WERE MADE FOR THE CHICKEN CONTAINERS. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 FOR CITATION.

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 HOT HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 5 LBS COOKED CHICKEN IN SAUCE ON THE UNLIT STOVE TOP BEING HELD AT IMPROPER HOT HOLDING TEMPERATURE OF 96.6F. MANAGER STATED THE FOOD WAS MAS IN THE MORNING. ALL DISCARDED. REVIEWED REQUIRED TEMPERATURES FOR HOT HOLDING TCS FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE PLASTIC WRAP AS GUARD/COVERING FOR BOTH MICROWAVE OVENS.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE REAR KITCHEN. ALL MUST BE SMOOTH AND CLEANABLE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE PLASTIC WRAP AS GUARD/COVERING FOR BOTH MICROWAVE OVENS.----MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE REAR KITCHEN. ALL MUST BE SMOOTH AND CLEANABLE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.