JIMMY BUFFETT'S MARGARITAVILLE BAR & GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD-HOLDING IN THE SMALL PREP WALK-IN COOLER: CUT TOMATOES AT 54.0F, COOKED CHICKEN AT 49.0F, HAM AT 48.7F, RAW BEEF AT 50.1F, BREADED SHRIMP AT 51.0F. INSTRUCTED TO DENATURE AND DISCARD OUT-OF-TEMPERATURE TCS FOOD ITEMS. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS ON-SITE AT TIME OF INSPECTION. APPROXIMATELY 85.0 LBS OF FOOD VALUED AT APPROXIMATELY $1,000.00 DISCARDED ON-SITE. 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 SMALL PREP WALK-IN COOLER AT IMPROPER INTERNAL TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS (56.0F INTERNAL AMBIENT AIR TEMPERATURE AT TIME OF INSPECTION). INSTRUCTED TO REMOVE ALL TCS FOOD FROM COLD-HOLDING UNIT AND CEASE USE OF UNIT FOR COLD-HOLDING TCS FOOD UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH PRIOR TO USE. PERSON-IN-CHARGE REMOVED ALL TCS FOOD ITEMS FROM COOLER. WALK-IN COOLER TAGGED ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH PRIOR TO USE. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED UPRIGHT HOT-HOLDING UNIT IN CENTRAL KITCHEN AREA WITH NO DIGITAL THERMOMETER GAUGE AND MISSING INTERNAL AMBIENT AIR THERMOMETER TO VERIFY HOT-HOLDING UNIT TEMPERATURE. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER WITH A SUFFICIENT TEMPERATURE RANGE IN EACH HOT-HOLDING UNIT USED TO STORE TCS FOOD AND MAINTAIN AT ALL TIMES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MAINTENANCE TOOLS STORED ABOVE CLEAN UTENSILS AND EQUIPMENT (PLATES) ON THE MAIN KITCHEN AREA PREP SHELF. INSTRUCTED TO RELOCATE MAINTENANCE TOOLS AWAY SUCH THAT THEY DO NOT CONTAMINATE EQUIPMENT OR UTENSILS AND MAINTAIN AT ALL TIMES.

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 FLOORS BENEATH EQUIPMENT IN THE FOLLOWING AREAS TO BE HEAVILY-SOILED WITH GREASE OR OTHER DEBRIS: BENEATH COOKING EQUIPMENT AT CENTRAL KITCHEN COOK LINE, BENEATH COOKING EQUIPMENT AND SHELVES IN THE REAR FOOD PREP AREA, BENEATH COLD-HOLDING EQUIPMENT AND SHELVES THROUGHOUT REAR BAR AREA. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE STAINS AND OTHER DEBRIS AND MAINTAIN.

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 FLOORS BENEATH EQUIPMENT IN THE FOLLOWING AREAS TO BE HEAVILY-SOILED WITH GREASE OR OTHER DEBRIS: BENEATH COOKING EQUIPMENT AT CENTRAL KITCHEN COOK LINE, BENEATH COOKING EQUIPMENT AND SHELVES IN THE REAR FOOD PREP AREA, BENEATH COLD-HOLDING EQUIPMENT AND SHELVES THROUGHOUT REAR BAR AREA. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE STAINS AND OTHER DEBRIS AND MAINTAIN.

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.