LUBAVITCH MESIVTA OF CHICAGO Gets Conditional Pass on Health Inspection - Chicago School

PROPER COLD HOLDING TEMPERATURES - Comments: BEEF PATTIES LOCATED IN THE WALK-IN COOLER TEMPERATURE MEASURED BETWEEN 48.2-54.5F FOUND IN WALK-IN COOLER. 2 GALLONS OF MILK MEASURED AT 51.3, POTATO DISHES MEASURED BETWEEN 50.5-52.5, AND RAW CHICKEN MEASURED AT 51.2F, ALL LOCATED IN THE STAND-UP GLASS DOOR COOLER. FOUND IN THE WALK-IN COOLER, INADEQUATELY HELD FOOD WAS DISCARDED. APPROXIMATELY 144 POUNDS OF TCS FOODS AT A TOTAL COST OF APPROXIMATELY $450.00 WAS 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: BLEACH CHEMICAL BOTTLES ARE STORED NEXT TO COMPARTMENTS OF RAW CHICKEN THAWING IN THE 3-COMPARTMENT SINK. TOXIC MATERIALS MUST BE STORED SO THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, UTENSILS, LINENS, OR SINGLE SERVICE ARTICLES. THE MANAGER MOVED MATERIALS TO SEPARATE STORAGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

APPROVED THAWING METHODS USED - Comments: PREVIOUSLY FROZEN RAW CHICKEN IS THAWING AT ROOM TEMPERATURE IN 3 COMPARTMENT SINK. TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS IS NOT PROVIDED IN ALL COLD HOLDING UNITS THROUGHOUT THE KITCHEN FACILITY. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED INSECT CONTROL DEVICE (BUG ZAPPER LIGHT) HANGING IN DRY STORAGE AREA NEAR WALK-IN COOLER. FACILITY MUST REMOVE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BOXES OF FOOD STORED ON THE FLOOR IN BOTH DRY STORAGE AREAS OF THE KITCHEN. FACILITY MUST ENSURE ALL ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: BOWLS NEAR SEASONINGS IN FRONT KITCHEN AREA, HAS FOOD CONTACT SURFACE FACING UPWARD. FACILITY MUST INVERT BOWLS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CARDBOARD USED AS LINING ON DRY STORAGE SHELVES (NEAR ICE MACHINE)-----AND-----FOIL USED AS LINING ON SHELF UNDER GRILL AREA. FACILITY MUST REMOVE AND PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: WALK-IN COOLER FAN GUARD IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: STAND-UP COOLER LOCATED IN COMMON AREA OUTSIDE OF KITCHEN (NEXT TO COFFEE MACHINE) IS HEAVILY SOILED WITH FOOD DEBRIS INTERNALLY AND ON GASKETS. FACILITY MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: STAND-UP COOLER LOCATED IN COMMON AREA OUTSIDE OF KITCHEN (NEXT TO COFFEE MACHINE) IS HEAVILY SOILED WITH FOOD DEBRIS INTERNALLY AND ON GASKETS. FACILITY MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.