GIORDANO'S GREEKTOWN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MARINARA SAUCE AT IMPROPER COLD HOLDING TEMPERATURE AT 45.5F INSIDE OF PREP COOLER. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE PREP COOLER. SLICED SALAMI FOUND AT 52.3F, SLICED TOMATOES FOUND AT 46.9F AND CHOPPED PINNEAPPLE CHUNKS FOUND AT 49.8F. TCS FOOD ITEMS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 60 LBS AT A COST OF $80.00. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED MINOR GREASE BUILD UP INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN.

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: OBSERVED MINOR GREASE BUILD UP INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN.

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.