SAVANNA RESTAURANT Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED TCS FOODS AT IMPROPER TEMPERATURE:24 EACH FRESH EGGS AT TEMP OF 55.2F TO 55.7F;COOKED GROUND PORK AT TEMP OF 51.1F;COOKED RICE AT TEMP OF 49.7F;SHREEDED CHEESE AT TEMP OF 51.3F.PULLED MEAT AT TEMP OF 47.3F;PICO DE GALLO; COOKED ONIONS AT TEMP OF 47.1F;SHREEDED CHEDDAR CHEESE AT TEMP OF 51.7F. LIQUID EGGS(4-16oz CARTONS AT TEMP OF 51.7F.SLICED HAM AT TEMP OF 47.7F TO 49.6F.COOKED DICED SWEET AND REGULAR POTATOES AT TEMP OF 53.8F. DICED TOMATOES AT TEMP OF 48.1F; COOKED SAUSAGE AT TEMP 47.8F.FOOD MENTIONED WAS IN THREE DIFFERENT UNITS:PREP COOLER, TWO DOOR REACH-IN COOLER AND DRAWER UNIT UNDER THE GRILL.FOOD DISCARDED AND DENATURED. POUNDS 18,VALUE 316. 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WE OBSERVED THREE COOLER UNIT AT IMPROPER AIR TEMP:TWO DOOR REACH-IN COOLER AT TEMP OF 49F TO 53.1F; PREP COOLER ACROSS FROM COOKING EQUIPMENT AQT TEMP OF 47.9F TO 51F,DRAWER COOLER UNIT AT TEMP OF 60F. ALL COOLER TAGGED"HELD FOR INSPECTION" DO NOT USE.COLD UNITS MUST MAINATIN AIR TEMP OF 41F AND BELOW. MANAGER THERMOMETER WAS USED ALSO TO CHECK AIR TEMP TEMPERATURE. OTHER COOLER UNITS ON SITE PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SEE VIOLATION #60 (4-501.11 AND 4-101-19)

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: HANDLES AT HANDWASHING SINK IN POOR REPAIR, MUST TURN AND TURN HANDLE BEFORE HOT/COLD WATER IS PROVIDED. REPAIR ISSUE

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FEW FOOD HANDLER TRAINING CERTIFICATE ARE EXPIRED.INSTRUCTED TO RENEW.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FEW FOOD HANDLER TRAINING CERTIFICATE ARE EXPIRED.INSTRUCTED TO RENEW.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.