HANDLEBAR CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED GRILLED ONIONS AT 115.5F STORED IN METAL FOOD CONTAINER AT THE HOT HOLDING TABLE IN THE MAIN KITCHEN AREA. INSTRUCTED TO DENATURE AND DISCARD GRILLED ONIONS AT IMPROPER HOT-HOLDING TEMPERATURE AND MAINTAIN ALL TCS FOOD ITEMS AT 135.0F OR ABOVE FOR HOT-HOLDING. APPROXIMATELY 2 LBS OF FOOD VALUED APPROXIMATELY $10.00 DISCARDED ON SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED GRILLED ONIONS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS STORED AT IMPROPER TEMPERATURE FOR COLD-HOLDING: GUACAMOLE AT 49.7F AND COLESLAW AT 46.8F AT THE MAIN PREP AREA ICE BIN, COOKED MUSHROOMS AT 45.5F IN THE WALK-IN COOLER. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMATELY 23 LBS OF FOOD VALUED APPROXIMATELY $90.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED TCS FOOD ITEMS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SEVERAL TCS FOOD ITEMS THROUGHOUT FACILITY STORED COVERED IN FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CLEAN LINENS AND EQUIPMENT STORED ON DRYING RACK NEXT TO HANDWASHING SINK IN THE MAIN KITCHEN AREA HALLWAY WITHOUT ADEQUATE SPLASH PROTECTION. INSTRUCTED TO INSTALL SPLASH GUARD ON HANDWASHING SINK IN THIS AREA OR RELOCATE CLEAN LINENS AND EQUIPMENT TO PREVENT EXPOSURE TO SPLASH OR OTHER CONTAMINATION AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CLEAN LINENS AND EQUIPMENT STORED ON DRYING RACK NEXT TO HANDWASHING SINK IN THE MAIN KITCHEN AREA HALLWAY WITHOUT ADEQUATE SPLASH PROTECTION. INSTRUCTED TO INSTALL SPLASH GUARD ON HANDWASHING SINK IN THIS AREA OR RELOCATE CLEAN LINENS AND EQUIPMENT TO PREVENT EXPOSURE TO SPLASH OR OTHER CONTAMINATION AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.