SADDLE AND CYCLE CLUB Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE REACH IN COOLER. SHRIMP AT 47.5F, 1.25 LBS; STEAK AT 47.6F,5 LBS; CHICKEN AT 49,0F,4 LBS; TUNA AT 48.3F,2 LBS; SCALLOP AT 46.4F, 1.25 LBS; HAMBURGER AT 49.5F, .5 LBS.; COLD SOUP AT 45.5F,6 LBS. CRITICAL VIOLATION 7-38-005(A). CHEF DISCARDED/DENATURED THE SAID PRODUCTS WORTH $150.00,TOTAL 20.5 LBS. INSTRUCTED THE CHEF THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR LESS DURING STORAGE INSIDE THE COLD HOLDING UNIT. REACH IN COOLER AT 41.0F

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIP FOR THE 3 COMPARTMENT SINK IN BOTH KITCHEN. MUST PROVIDE AND MAINTAIN ALL THE TIMES. SERIOUS VIOLATION 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1566918 DATED 8/28/16. #37-MUST PROVIDE SELF CLOSING LATCHES FOR THE TWO BATHROOMS AT THE SUMMER CASINO BUILDING RIGHT NEXT TO THE KITCHEN. SERIOUS VIOLATION 7-42-090.

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: DEFROST THE SMALL FREEZER BEHIND THE BAR,WITH HEAVY ICE ACCUMULATED AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR IN THE LOCKER/WASHROOM FOR EMPLOYEES IN THE BASEMENT AND MAINTAIN. ALSO CLEAN THE WALK IN FREEZER FLOOR AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR IN THE LOCKER/WASHROOM FOR EMPLOYEES IN THE BASEMENT AND MAINTAIN. ALSO CLEAN THE WALK IN FREEZER FLOOR AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.