JANIK'S CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COOKED CHICKEN HELD AT AN INADEQUATE TEMPERATURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 8 POUNDS OF CHICKEN ($40), AND A PRIORITY VIOLATION 7-38-005 CITATION WAS 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD ON HAND SINK TO PROTECT PREPARATION TABLE LOCATED NEXT TO HAND SINK IN FRONT COFFEE PREPARATION AREA. INSTRUCTED MANAGER TO PROVIDE SPLASH GUARD TO PROTECT AGAINST MISCELLANEOUS SOURCES OF CONTAMINATION.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES STORED IN BETWEEN PREPARATION COOLERS AND EQUIPMENT. INSTRUCTED MANAGER TO STORE ALL IN-USE UTENSILS IN A CLEAN LOCATION BETWEEN USE TO PREVENT CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES STORED IN BETWEEN PREPARATION COOLERS AND EQUIPMENT. INSTRUCTED MANAGER TO STORE ALL IN-USE UTENSILS IN A CLEAN LOCATION BETWEEN USE TO PREVENT CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.