HIGHWAY HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE IN BASEMENT NOT PROPERLY SANITIZING. SANITIZER LEVEL IS READING 00 PPM. SANITIZER LEVEL MUST READ AT LEAST 50 PPM TO PROPERLY SANITIZE EQUIPMENT AND UTENSILS. PRIORITY VIOLATION. 7-38-025. MACHINE IS TAGGED AND HELD FOR INSPECTION.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PINK MINERAL BUILD UP INSIDE OF ICE MACHINE IN BASEMENT. MUST DETAIL CLEAN AND MAINTAIN.

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 RAW CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 55.8F IN PREP COOLER. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE IN PREP COOLER. RAW STEAK FOUND AT 47.1F, RAW SHRIMP FOUND AT 46.4F, DICED TOMATOES FOUND AT 45.9F, RAW CHICKEN WINGS FOUND AT 46.7F, RAW FISH FOUND AT 43.5F. OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF WALK IN COOLER IN BASEMENT. RAW CHICKEN FOUND AT 53.6F, RAW GROUND BEEF FOUND AT 51.3F, SHELLED EGGS FOUND AT 46.3F, HEAVY WHIPPED CREAM (PRAIRIE FARMS) FOUND AT 45.1F. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE FOR TCS FOOD ITEMS MUST BE AT 41.0F OR BELOW. FOOD IS DISCARDED AND DENATURED. ALL FOOD WEIGHING APPROXIMATELY 300 LBS AT A COST OF $400.00. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 44.6F. OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF WALK IN COOLER IN BASEMENT AT 46.7F. ALSO OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF REFRIGERATOR AT 46.2F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. 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 BOARD IN MAIN PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD IN MAIN PREP AREA. MUST REPLACE WITH WORKING LIGHT BULB.

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 BURNT OUT LIGHT AT VENTILATION HOOD IN MAIN PREP AREA. MUST REPLACE WITH WORKING LIGHT BULB.

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.