SAM'S CHICKEN AND RIBS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED PORK RIBS IN PREP COOLER AT IMPROPER COLD HOLDING TEMPERATURE. RIBS WERE FOUND AT AN INTERNAL TEMPERATURE OF 70.3F. INFORMED MANAGER PROPER COLD HOLDING TEMPERATURE IS 41.0F OR LOWER. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. RIBS WEIGHING APPROXIMATELY 200 LBS AT A COST OF $550.00. 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED COOKED READY TO EAT TCS FOODS THAT HAVE BEEN STORED IN REFRIGERATOR MORE THAN 24 HOURS WITHOUT PROPER DATE MARKING. FOOD ITEM MUST BE MARKED WITH THE DISCARD DATE FROM WHEN FOOD WAS ORIGINALLY PREPPED NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INSIDE OF COOKING FRYERS FILLED WITH GREASE. OBSERVED PREP TABLE NEXT TO REGISTER WITH HEAVY GREASE BUILD UP. INSTRUCTED MANAGER TO NOT STORE FRENCH FRIES ON LOWER PART OF TABLE TO PREVENT GREASE BUILD UP. 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: OBSERVED INSIDE OF COOKING FRYERS FILLED WITH GREASE. OBSERVED PREP TABLE NEXT TO REGISTER WITH HEAVY GREASE BUILD UP. INSTRUCTED MANAGER TO NOT STORE FRENCH FRIES ON LOWER PART OF TABLE TO PREVENT GREASE BUILD UP. 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.