GOLD COAST DOGS Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES.EMPLOYEE IN PREP AREA PERFORMING MULTIPLE TASKS;OBSERVED FOOD HANDLER HANDLING AND COOKING IMPOSSIBLE BURGERS THEN WENT ON TO CHANGE GLOVES AND CONTINUED TO HANDLE BREADS FOR MAKING SANDWICHES AND NO HANDWASHING.MUST WASH HANDS ONLY AT HANDWASHING SINK.MUST WASH HANDS AT EVERY POSSIBLE CONTAMINATION.PRIORITY VIOLATION 7-38-010,CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURES IN THE FRONT DISPLAY COOLER.OBSERVED CHICKEN WITH NOODLES AT 47.8F,CUT MELONS AT 50.1F,MILK AT 52.1F,YOGURTS AT 50.1F,CHICKEN SALAD SANDWICHES AT 48.1 F.ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 12#'S OF FOOD WORTH $225.00.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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES ON THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN A METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKETS INSIDE OF THE PREP LINE COOLERS. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKETS INSIDE OF THE PREP LINE COOLERS. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.

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.