ROANOKE Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS HELD AT IMPROPER TEMPERATURE. FOUND 20 LBS OF HUMMUS HELD AT 62.3F, MILK AT 51.5. FOOD ITEMS STORED IN PREP COOLER, INSTRUCTED TO KEEP SUCH FOODS AT 41F OR LOWER. FOOD DISCARDED VALUED AT $70 . 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY ON MENU FOR RAW AND UNDER COOKED FOODS, INSTRUCTED TO PROVIDE. PRIORTIY FOUNDATION VIOLATION.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP COOLER AIR TEMPERATURE AT 65.3F, COOLER IS USED TO STORE TCS FOODS, INSTRUCTED TO KEEP ALL COOLERS AT 41F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFEICE OF CDPH WHEN REPAIRED. PRIORITY 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETER HIDDEN BEHIND PRODUCT, INSTRUCTED TO KEEP IN AN EASY TO VIEW AREA, WARMEST PART.

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.

PERSONAL CLEANLINESS - Comments: FOOD HANDLER NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: UTENSILS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY PROPERLY AFTER WASHING.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: UTENSILS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY PROPERLY AFTER WASHING.

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.