Rosebud Catering & Events, Inc. Fails Health Inspection - Chicago Catering

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED AND NOT SANITIZING PPM ARE AT 0.MANAGER CHANGED THE EMPTY SANITIZER CONTAINER.DISH MACHINE IS NOW SANITIZING AT 100 PPM.(NO CITATION ISSUED)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (VODKA SAUCE,MEATBALLS,ITALIAN SAUSAGE,ETC)MUST PROVIDE,POST AND BE ON SITE AT ALL TIMES.(NO CITATION ISSUED)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT# 1561614 7/27/15 #32-RAW WOOD SHELVES IN DRY STORAGE APPLY A SEALANT OR PAINT.#33-MUST CLEAN INTERIOR OF ICE MACHINE.#35-WALL COVING OUTSIDE OF EMPLOYEES WASHROOM AND CEILING TILES IN DISREPAIR MUST REPAIR AND MAINTAIN.#41-ALL EXCESSIVE RESTAURANT EQUIPMENT MUST BE CLEANED PRIOR TO STORAGE.MUST REPAIR AND MAINTAIN.(NO CITATION ISSUED)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SAUCE WALK IN COOLER SHELVING UNITS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SAUCE WALK IN COOLER SHELVING UNITS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.