HARRY CARAY'S SEVENTH INNING STRETCH Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMP CONVEYOR DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE WHILE MACHINE IN-USE. FINAL RINSE AT 106.5F ON MACHINE FINAL RINSE GAUGE ALSO VERIFIED WITH IRREVERSIBLE TESTING DEVICE. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH), DISHMACHINE TAGGED ?HELD FOR INSPECTION?. INSTRUCTED TO PROVIDE 180F AT FINAL RINSE TEMPERATURE. PRIORITY VIOLATION 7-38-025

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS BEING HELD AT IMPROPER TEMPERATURE: 5# CHICKEN AT 51.6F, 10# BEEF PATTIES AT 48.6F AND 1# SALMON AT 48.2F. FOOD DISCARDED AND DENATURED BY MANAGER 16# POUNDS, $160.00 VALUE. INSTRUCTED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOWPRIORITY 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED 4 DRAWER BASE COOLER UNDER GRILL IN REAR PREP TO BE AT IMPROPER COLD HOLDING TEMP OF 50.1F. INFORMED PERSON IN CHARGE TO REPAIR AND MAINTAIN FOR PROPER COLD HOLDING OF 41F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH DEEP CUTS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 1 COMP SINK WITH SPRAYER IN DISHWASHING AREA LEAKING, INSTRUCTED TO REPAIR AND 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 1 COMP SINK WITH SPRAYER IN DISHWASHING AREA LEAKING, INSTRUCTED TO REPAIR AND 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.