ILLINOIS SPORTSERVICE, INC. Gets Conditional Pass on Health Inspection - Chicago Stadium

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGENIC PRACTICES BY FOOD HANDLERS IN BUONA BEEF STAND. (HAND SINK DOES NOT HAVE ANY WATER.) UPON ARRIVING TO THE STAND EMPLOYEES UNABLE TO PROPERLY WASH HANDS BEFORE PUTTING ON GLOVES, TO HANDLE READY TO EAT FOODS. INSTRUCTED MUST ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES (TO HANDLE READY TO EAT FOODS). DISCUSSED PROPER PROCEDURE WITH MANAGEMENT. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SINK NEAR CHURRO STAND AND ITALIAN ICE STAND NEAR #544. ADVISED MUST NOT OPERATE WITHOUT EASILY ACCESSIBLE HAND WASHING SINK, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE ABOVE VIOLATION 6-301.12 FOR CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO PAPER TOWELS AT HAND WASHING SINK IN STAND #110. INSTRUCTED MUST PROVIDE SANITARY MEANS TO DRY HANDS AT EVERY HAND WASHING SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HOT WATER AT HAND WASHING SINK AT STAND #110. HOT WATER TEMPERATURE @ 73F. MUST PROVIDE MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL HAND WASHING SINKS AT ALL TIMES. STAND #110 CLOSED AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND DISH MACHINE WITH 0PPM CONCENTRATION OF CHEMICAL SANITIZER IN LOW TEMPERATURE DISH MACHINE IN DELAWARE NORTH CONCESSIONS. MUST PROVIDE CHEMICAL SANITIZER IN ALL LOW TEMPERATURE DISH MACHINES TO PROPERLY SANITIZE UTENSILS. OPERATOR PROVIDE CHLORINE CHEMICAL SANITIZER DURING INSPECTION. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

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 HOT HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES IN HOT HOLDING UNITS AT CONCESSIONS: TAMALES @ 56.1F; BURGERS @ 110F; CHICKEN @ 120F, PORK @ 110F-118F; HOT DOGS @ 109F; SLICED TOMATOES @ 53.4F; CHICKEN TENDERS @ 105.9F; NACHO CHEESE (PREMADE CUPS) @ 123.6F. MUST KEEP ALL HOT TCS FOODS @ 135F OR HIGHER AT ALL TIMES (WHILE IN HOT HOLDING UNITS). OPERATOR VOLUNTARILY DISCARDED ALL DENATURED FOODS DURING 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: FOUND THE FOLLOWING TCS FOODS @ IMPROPER TEMPERATURES IN COLD HOLD UNITS IN CONCESSIONS: DICED TOMATOES @ 50F; ITALIAN BEEF @ 52F; HOT DOGS @ 49F; CHEESE @ 64F; RANCH DRESSING @ 63F; CUBAN SANDWICHES @ 65.4F; QUESO FRESCO @ 50.1F; LETTUCE @ 49F; AND CHEESE @ 56.7F. MUST KEEP ALL TCS FOODS @ 41F OR LESS AT ALL TIMES (WHILE IN REFRIGERATION). OPERATORS VOLUNTARILY DISCARDED ALL DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. SEE ABOVE VIOLATION 3-501.16(A:1) FOR CITATION.

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: FOUND 2 DOOR COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE AT STAND 110. AMBIENT AIR TEMPERATURE FOUND @ 64F. INSTRUCTED MUST MAINTAIN MINIMUM AMBIENT AIR TEMPERATURE OF 41F OR LESS AT ALL TIMES. STAND #110 CLOSED AT TIME OF INSPECTION. FOUND HOT HOLDING UNIT @ 120F IN STAND #122. MACHINE TAGGED AND HELD FOR INSPECTION. OBSERVED COOLER NOT MAINTAINED IN STAND #524. FACILITY USING ICE IN COOLER. MUST MAINTAIN ALL MECHANICAL REFRIGERATION. MUST REPAIR ALL EQUIPMENT TO MAINTAIN AMBIENT AIR TEMPERATURE OF 41F OR LESS FOR REFRIGERATION, AND/OR 135F OR HIGHER FOR HOT HOLDING UNITS. 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 PINK/BLACK MOLD LIKE SUBSTANCES ON UPPER INTERIOR OF ICE MACHINE NEAR CONCESSION STAND 105, PIZZA PUB AND SMOKE HOUSE #101. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3 COMPARTMENT SINK NOT MAINTAINED IN STAND #110. OBSERVED HOT WATER TEMPERATURE @ 75F. INSTRUCTED MUST PROVIDE MINIMUM HOT WATER TEMPERATURE OF 110F AT ALL 3 COMPARTMENT SINKS. STAND #110 CLOSED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3 COMPARTMENT SINK NOT MAINTAINED IN STAND #110. OBSERVED HOT WATER TEMPERATURE @ 75F. INSTRUCTED MUST PROVIDE MINIMUM HOT WATER TEMPERATURE OF 110F AT ALL 3 COMPARTMENT SINKS. STAND #110 CLOSED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.