HUCK FINN DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OFTCS FOODS ON SITE AT THE TIME OF THE INSPECTION.FOUND IN THE PREP COOLER IN THE REAR PREP AREA: COOKED AND COOLED CHORIZ0 (54.5F). FOUND IN THE FRONT DISPLAY COOLER IN THE FRONT SERVICE COUNTER: HALF AND HALF (56.0F), RICE PUDDING (50.5F), SOUR CREAM (56.1F), WHIPPED CREAM (55.8F), CHOCOLATE MILK (50.0F). FOUND IN THE COLD HOLDING UNIT IN THE FRONT SERIVCE AREA/COUNTER: CUT LEAFY GREENS (46.0F) AND BUTTER (50.2F), CUT TOMATO WEDGES (50.1F). MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 16LBS AT $138 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED TEMPERATURE CONTROL FOR SAFETY FOODS NOT PROPERLY DATE MARKED, STORED LONGER THAN 24 HOURS IN COOLERS.FOUND CONTAINERS OF COOKED AND COOLED: CHORIZO, POTATOES, RICE, CHICKEN, TUNA, ETC WITH NO DATE MARKING. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF TWO COLD HOLDING UNITS WITH TCS FOODS STORED INSIDE FOR SALE. THE DISPLAY COLD HOLDING UNIT FOUND AT 53.4F AND THE TWO DOOR COLD HOLDING UNIT WAS FOUND AT 49.6F. A HELD FOR INSPECTION TAG HAS PLACED ON UNITS. ONCE REPAIRED, FAX OR EMAIL TO CDPH.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A CONTAINER OF COOLED CHICKEN ON THE FLOOR UNDER A FOOD STORAGE SHELF, INSIDE THE WALK IN COOLER. INSTRUCTED TO REFRAIN FROM STORING FOOD ITEMS ON THE FLOOR AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED A PLATE STORED IN REFRIED BEANS IN A WALK-IN COOLER BEING USED TO TRANSFER FOOD ITEM. INSTRUCTED TO UE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A BUILD UP OF ICE ON THE CONDENSER UNIT IN THE FRONT TWO DOOR COLD HOLDING UNIT. INSTRUCTED REMOVE ICE BUILD UP AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE OPENING UNIT THE FLAT-TOP GRILL WITH FOOD AND BURNT RESIDUE BUILD UP. INSTRUCTED TO REMOVE BUILD UP AND CLEAN MENTIONED SURFACE AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD BOXES STORED UNDER THE NON-SLIP MATS IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD BOXES STORED UNDER THE NON-SLIP MATS IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN.

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.