HALSTED SHELL, DUNKIN DONUTS, MR SUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC HAS NO SANITATION CERITIFICATE POSTED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID CITY OF CHICAGO CERIFIED MANAGER ON DUTY/SITE WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVERD SUCH AS BREAKFAST SANDWHICHES MADE WITH(HAM,SAUAGES,EGGS ECT.). INSTRUCTED MANAGER TO HAVE ALL CERTIFICATES AND PROOF OF ONSITE AT ALL TIMES. PRIORITY FOUNDATION CITATION ISSUED #7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS TCS FOODS BEING HELD INSIDE THE FRONT PREP COOLER AT IMPROPER INTERNAL TEMPS SUCH AS: 1lbs OF TURKEY SAUSAGES AT 51.6F, 2lbs OF EGGS AT 52.9F, 1lbs OF SAUSAGES AT 50.2F, 1lbs OF VEGGIE EGG WHITES AT 51.8F AND 1/2lbs HAM AT 50.7F. ALL FOOD ITEM WERE DISCARDED AND DENATURED TOTAL WEIGHT 5 1/2lbs AT $100. PRIORITY CITATION ISSUED #7-38-005.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS TCS FOODS BEING HELD INSIDE THE FRONT PREP COOLER AT IMPROPER INTERNAL TEMPS SUCH AS: 1lbs OF TURKEY SAUSAGES AT 51.6F, 2lbs OF EGGS AT 52.9F, 1lbs OF SAUSAGES AT 50.2F, 1lbs OF VEGGIE EGG WHITES AT 51.8F AND 1/2lbs HAM AT 50.7F. ALL FOOD ITEM WERE DISCARDED AND DENATURED TOTAL WEIGHT 5 1/2lbs AT $100. PRIORITY CITATION ISSUED #7-38-005.

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.