LONDONHOUSE HOTEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHATGE DOES NOT HOLD A FOOD SERVICE MANAGER CERTIFICATE, INSTRUCTED TO OBTAIN

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE HANDLING TCS FOODS ( CHICKEN, DELI...) INSTRUCTED TO OBTAIN PRIORITY FOUNDATION FOUNFATION 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS HELD AT IMPROPER TEMPERATURE, FOUND 4 LARGE FOOD CONTAINERS OF COOKED PORK CHORIZO AND POTATOES HELD AT TEMP RANGING BETWEEN 58.2F - 62.1F IN WALK-IN COOLER, FOOD PLACED IN COOLER A DAY BEFORE. INSTRUCTED MANAGER TO HOLD SUCH FOODS AT 41F OR LOWER. 40LBS DISCARDED VALUED @$200. PRIORITY VIOLATION 7-38-005.

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: IMPROPER COOLING METHOD, FOUND TCS FOODS BEING COOLED DOWN IN WALK-IN COOLER IN COVERED LARGE CONTIANERS, INSTRUCTED TO COOL DOWN FOOD IN SHALOW UNCOVERED CONTAINERS TO FACILITATE COOLING DOWN PROCESS. PRIORTIY FOUNDATION VIOLATION 7-38-005.

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: ICE SCOOP STORED ON TOP OF DUSTY ICE MAKER, INSTRUCTED TO STORE IN SCOOP HOLDER

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: ICE SCOOP STORED ON TOP OF DUSTY ICE MAKER, INSTRUCTED TO STORE IN SCOOP HOLDER

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.