ILLINOIS SPORTSERVICE, INC. Fails Health Inspection - Chicago Stadium

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BLACK AND PINK MOLD LIKE SUBSTANCE ON THE INTERIOR OF THE ICE MACHINE IN BEGGARS BOOTH LOCATED AT SECTION 124. ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ICE MACHINE ARE USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, 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: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF COOKED TCS FOODS AT FRY STAND (110). FOUND FRIED WITH CHEESE AT 126.5F. APPROX. 1/2LB AT $4.50 WAS DISCARDED.INSTRUCTED ALL HOT HOLDING FOOD MUST BE 135 OR ABOVE. PRIORITY VIOLTION 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: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN BOOTH #160- ROTUNDA AND INSIDE THE WALK-IN COOLER IN THE REAR DELAWARE NORTH OFFICE AREA. SHREDDED LETTUCE (44.2F) AND DICED TOMATOES (48.5F). THE ITEMS FOUND IN THE WALK-IN COOLER WERE COOKED CHICKEN (46.1F-53.3F). APPROXIMATELY 82LBS AT $228 DISCARDED. INSTRUCTED MUST KEEP COLD HOLDING TEMPERATURES AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION CONSOLICATED WITH VIOLATION #21.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SNEEZE GUARD OR OTHER PROTECTION PROVIDED AT THE COMISKEY DOG IN BOOTH #2 NEAR THE HOT DOG GRILL. CUSTOMERS WERE OBSERVED TOO CLOSE TO GRILL. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SNEEZE GUARD IN THE MENTIONED AREA, TO PREVENT CONTAMINATION BY THE PUBLIC. PRIORITY 7-38-005, CITATION ISSUED

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 NO SNEEZE GUARD OR OTHER PROTECTION PROVIDED AT THE COMISKEY DOG IN BOOTH #2 NEAR THE HOT DOG GRILL. CUSTOMERS WERE OBSERVED TOO CLOSE TO GRILL. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SNEEZE GUARD IN THE MENTIONED AREA, TO PREVENT CONTAMINATION BY THE PUBLIC. PRIORITY 7-38-005, CITATION ISSUED

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.