GOLD COAST DOGS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED (TCS FOODS) STORED AT IMPROPER TEMPERATURES INSIDE 2 DOOR PREP COOLER AT FRONT FOOD PREPARATION AREA. OBSERVED ITALIAN BEEF INTERNAL TEMPERATURES RANGING FROM (47.5 F- 49.5 F),CUT TOMATOES AT 48.9 F, TZATZIKI SAUCE AT 48.6 F,CHOPPED HAM AT 48.7 F.ALSO, OBSERVED (TCS FOODS) STORED AT IMPROPER TEMPERATURES INSIDE THE WALK-IN-COOLER HOT DOGS AND BRATWURST INTERNAL TEMPERATURE RANGING FROM (50.1 F-50.9 F).INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL HOT FOODS MUST BE HELD AT 135 F OR HOTTER AND COLD FOODS MUST BE HELD AT 41 F OR COLDER AT ALL TIMES.(AMBIENT AIR TEMPERATURE OF MENTIONED COOLERS MEASURED 40 F AT THIS TIME).MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 40 #'S OF FOOD WORTH $300.00 AS STATED BY MANAGEMENT.PRIORITY VIOLATION 7-38-005,CITATION ISSUED. (COS).

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.

PERSONAL CLEANLINESS - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT AND MAINTAIN SINGLE SERVICE SPOONS/FORKS STORED AT FRONT FOOD PREPARATION AREA (HANDLES UP).

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE INTERIORS OF PREP COOLER AND STORAGE SHELFS AT REAR FOOD PREP/3- COMPARTMENT SINK AREAS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SMALL WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SMALL WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.