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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FRONT BAR AREA HANDWASHING SINK MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMRPOPER COLD-HOLDING TEMPERATURES IN THE CENTRAL KITCHEN LINE COOLER: CUT TOMATOES AT 50.1F, COOKED PASTA AT 48.4F, RED SAUCE AT 49.6F, ROAST BEEF AT 46.1F, MOZZARELLA CHEESE AT 47.0F, CUT LEAFY GREENS AT 59.4F. INSTRUCTED TO DENATURE AND DISCARD ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS ON-SITE. PERSON-IN-CHARGE DISCARDED AND DENATURED MENTIONED FOOD ITEMS AT TIME OF INSPECTION. APPROXIMATELY 35 LBS OF FOOD VALUED AT APPROXIMATELY $80.00 DISCARDED ON-SITE. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED COLD-HOLDING UNITS AT FRONT BAR AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SODA HOSE NOZZLE STORED BURIED IN ICE AT THE FRONT BAR AREA SODA FOUNTAIN. INSTRUCTED TO REMOVE SODA HOSE NOZZLE FROM ICE AND MAINTAIN NOZZLE OUT OF ICE TO AVOID CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SODA HOSE NOZZLE STORED BURIED IN ICE AT THE FRONT BAR AREA SODA FOUNTAIN. INSTRUCTED TO REMOVE SODA HOSE NOZZLE FROM ICE AND MAINTAIN NOZZLE OUT OF ICE TO AVOID CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.