KAMA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: Excessive dark slime buildup was noted on the ice maker interior surfaces; instructed to clean and maintain. Priority foundation violation 7-38-005

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 DATE MARKING AND DISPOSITION - Comments: Found several cooked food items in the walk-in cooler with no discard date. The items included cooked lamb, chicken, and gravy, all of which had been stored for more than 24 hours. Instructed to date. Priority foundation violation 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER DATE MARKING AND DISPOSITION - Comments: Found several cooked food items in the walk-in cooler with no discard date. The items included cooked lamb, chicken, and gravy, all of which had been stored for more than 24 hours. Instructed to date. Priority foundation violation 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.