KINDLING-DOWNTOWN COOKOUT & COCKTAILS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: High temp conveyor dish washing machine not sanitizing at final rinse, max temp reached is 137f. instructed manager to provide proper final rinse temperature. Machine being used during inspection. Machine tagged not allowed to use. Must contact the office of CDPH for tag removal request. Priority violation 7-38-025.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: Refer to violation #32.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: No approved variance letter on site for vacuum packaging machine, instructed to obtain, Machine is tagged. No food found that was package during inspection Priority foundation violation 7-38-005.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Observe a food handler scooping ice from main ice maker with glass cup, instructed manager not to use glass cup as an ice scoop to prevent physical contamination of ice. Priority foundation violation 7-38-005.

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: Found several bar stools located across from main kitchen prep area exposing food prep counter to customers contamination, instructed manager to install a sneeze guard. priority foundation violation 7-38-005, manager removed bar stools by the end of inspection.

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: Found several bar stools located across from main kitchen prep area exposing food prep counter to customers contamination, instructed manager to install a sneeze guard. priority foundation violation 7-38-005, manager removed bar stools by the end of inspection.

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.