ICE BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE PREP COOLER LOCATED NEAR LOW TEMPERATURE DISH MACHINE:DELI MEAT AT 49.4F, CHICKEN AT 51.5F, SLICED TOMATOES AT 47.6F, AND CHICKEN AT 47.3F. MANGEMENT DISCARDED APPROXIMATELY 50LBS OF PRODUCT VALUED AT APPROXIMATELY $400. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. 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 PREP COOLER LOCATED IN REAR PREP AREA NEAR LOW TEMPERATURE DISH MACHINE CONTAINING TCS ITEMS SUCH AS CHICKEN, DELI MEAT, AND SLICED TOMATOES MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 48.5F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE COOLER AND MIANTAIN IT AT OR BELOW 41F AT ALL TIMES. 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 DEAD BATTERY AT PAPER TOWEL DISPENSOR LOCATED IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLAE AND MAINTAIN IN GOOD CONDITION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY BUILD UP OF GREASE, GRIME, DIRT, AND FOOD DEBRIS ON FLOORS AND WALLS THROUGHOUT REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

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 CRACKED TILES AND MISSING GROUT THROUGHOUT FLOOR OF REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HEAVY BUILD UP OF DUST ON CEILING THROUGHOUT REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

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 HEAVY BUILD UP OF DUST ON CEILING THROUGHOUT REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

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.