GRAND SUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY TWO AND A HALF POUNDS OF RAW/UNCOOKED CHICKEN WITH COST AT $10 IN TWO DOOR COOLER AT IMPROPER INTERAL TEMPERATURE AT 61.3F IN THE FOOD PREP/SERVICE AREA. MANAGER DENATURED AND TOSSED OUT/DISPOSED OF CHICKEN. INSTRUCTED TO HOLD/MAINTAIN TCS FOOD/CHICKEN AT 40F OR BELOW. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOOD ITEMS, FLOUR AND CORNMEAL, IN CONTAINERS WITH NO LABELS AND NO LABELS ON MILD SAUCE, KETCHUP AND OLIVE/VEGETABLE OIL IN FOOD CONTAINERS. INSTRUCTED TO LABEL.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GROCERY BAG(S) IN TWO DOOR REFRIGERATOR IN THE SERVICE/PREP AREA. INSTRUCTED TO REMOVE A REPLACE WITH FOOD GRADE FREEZER BAGS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER AND UNUSED EQUIPMENT THROUGHTOUT THE FACILITY. INSTRUCTED TO REMOVE FROM THE PREMISES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DIRTY VENT IN THE STAFF WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT COVERING/SHIELDING MISSING OVER LIGHTBULBS IN BACK STORAGE AREA. INSTRUCTED TO PROVIDE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHT COVERING/SHIELDING MISSING OVER LIGHTBULBS IN BACK STORAGE AREA. INSTRUCTED TO PROVIDE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.