RED SNAPPER Fails Health Inspection - Chicago Restaurant

PROPER REHEATING PROCEDURES FOR HOT HOLDING - Comments: OBSERVED IMPROPER REHEATING PROCEDURE FOR HOT HOLDING TEMPERATURES FOR CHICKEN. OBSERVED A CONTAINER AND A FRYING BASKET OF FRIED CHICKEN OUT AT ROOM TEMPERATURE IN THE FRONT FRYING AREA, WHEN FIRST ENTERING THE PREP AREA AFTER INTRODUCTION. ONCE INSPECTION STARTED, it was found that the CHICKEN WAS RELOCATED TO the DEEP FRYER AND refrigerated to INTERNAL TEMPERATURES RANGING 145-155.0F. INSTRUCTED TO AVOID LEAVING COOKED TCS FOODS AT ROOM TEMPERATURE. ALSO, MUST REHEAT CHICKEN TO 165F FOR HOT HOLDING TO A TEMPERATURE OF 135F OR ABOVE. CHICKEN WAS REHEATED TO 165�F AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES FOR TCS FOOD. FOUND TWO PREPACKAGES OF STEAK MEAT IN A CONTAINER OF STILL WATER AT TEMPERATURES RANGING 66.1F-67.8F. INSTRUCTED TO KEEP COLD HOLDING TEMPERATURES AT 41�F OR BELOW AT ALL TIMES. APPROXIMATELY 18LBS OF PRODUCT WERE DISCARDED AT $68 WORTH OF PRODUCT. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #19.

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING METHODS OF TCS FOODS. FOUND TWO PACKAGES OF STEAK MEAT IN A CONTAINER OF STILL WATER. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS COOKING WHILE FROZEN, THAW OVER NIGHT IN COLD HOLDING UNIT, AND UNDER COLD RUNNING WATER.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOUND TWO CONTAINERS OF SAUCES (BUFFALO AND BBQ) NOT COVERED ON THE PREP TABLE IN THE FRONT. INSTRUCTED TO COVER AT ALL TIMES, WHILE NOT IN USE AND MAINTAIN.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED TWO WIPING CLOTHS ON THE SPLASH GUARD OF THE FRONT PREP AREA HANDWASHING SINK. INSTRUCTED TO PUT WIPING CLOTHS IN SANITIZING WATER AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

GLOVES USED PROPERLY - Comments: FOUND THE GLOVES BEING USED TO HANDLE FOOD ITEMS ARE EXAM GLOVES. BOXES DO NOT STATE GLOVES CAN BE USED FOR HANDLING FOOD ONLY FOR MEDICAL USE. APPROXIMATELY 100 BOXES OR MORE STORED IN AN UNUSED COLD HOLDING UNIT IN THE OFFICE AREA. INSTRUCTED TO PROVIDE FOOD GRADE GLOVES.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED THREE MISSING SINK STOPPERS FOR THE WAREWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SLIGHT BLACK LIKE SUBSTANCE BUILD UP ON THE ICE PANEL ABOVE THE ICE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE MENTIONED SURFACE 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.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE COURSE AND MAINTAIN RECORDS ON SITE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.