Little Bad Wolf Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD IN THE KITCHEN TWO-DOOR SALAD COOLER AT IMPROPER TEMPERATURES: HARD-BOILED EGGS AT 48.5F, SAUSAGES AT 46.1F, DICED TOMATOES AT 45.9F, AND DAIRY-BASED SALAD DRESSING AT 46.2F. ALL TCS FOODS WERE DISCARDED. 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: THE KITCHEN, AS MENTIONED EARLIER COOLER, IS UNABLE TO MAINTAIN AN ADEQUATE TEMPERATURE. COOLER TEMPERATURES WERE NOTED AT 47.8F AND 48F WITH TCS FOOD SUCH AS HARD-BOILED EGGS AT 48.2F. THE COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, AND C.D.P.H. WAS CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST NOT STORE KNIVES AND OTHER IN-USE UTENSILS BETWEEN EQUIPMENT, WALLS, AND SINKS OR HANGING ABOVE THE HAND WASHING SINK.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR DOOR OF THE TALL REACH-IN COOLER IN THE KITCHEN IS IN POOR REPAIR WITH EXPOSED INSULATION. MUST REPAIR TO BE SMOOTH AND CLEANABLE OR REPLACED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR DOOR OF THE TALL REACH-IN COOLER IN THE KITCHEN IS IN POOR REPAIR WITH EXPOSED INSULATION. MUST REPAIR TO BE SMOOTH AND CLEANABLE OR REPLACED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.