ITALIAN EXPRESS Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS STORED INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURE. WE OBSERVED COOKED 5 EACH(5 POUNDS EACH) ROAST BEEF AT TEMP OF 110.8F TO 115.9F.RAW MARINATE CHICKEN(10 POUNDS)AT TEMP OF 50.7F,ALSO STORED INSIDE THE WALK-IN COOLER.NO TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 35,VALUE 115. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: STEM THERMOMETER PROVIDED ON SITE, HOWEVER BROKEN NOT ABLE TO TURN IT ON. NOT ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE A STEM WORKING THERMOMETER. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY FOOD STORED IN PLASTIC CONTAINER ON SHELF UNDER PIZZA PREP TABLE MUST BE LABELD WITH COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: MALE EMPLOYEES MUST WEAR HAIR RESTRAINT IN PREP AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED USED CLOTHS STORED ON TOP PREP TABLE AND CUTTING BOARDS AREA MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE REFUSE AREA NOT MAINTAINED. ACCUMULATION OF GREASE ON CEMENT GROUND AND BRICK WALL.CLEAN AND MAINTAIN TO MINIMIZER PEST AND INSECTS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE REFUSE AREA NOT MAINTAINED. ACCUMULATION OF GREASE ON CEMENT GROUND AND BRICK WALL.CLEAN AND MAINTAIN TO MINIMIZER PEST AND INSECTS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.