SHIRLEY RYAN ABILITY LAB Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A SLIGHT ACCUMULATION OF DEBRIS ON THE INTERIORS OF THE ICE MACHINE PORTION OF THE SODA DISPENSERS IN THE DINING AREA. MUST DETAIL CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED FOOD BEING HELD AT IMPROPER TEMPERATURES IN THE PIZZA & SANDWICH STATION'S PREP AREA. OBSERVED 4 PIZZAS HELD AT 74.6F-76.9F AND COOKED VEGETABLES HELD AT 58.4F-70.1F. FACILITY CORRECTED VIOLATION ON SITE BY VOLUNTARILY DISCARDING THE FOOD ITEMS WITH A REPORTED TOTAL WEIGHT OF 1.5# AND A VALUE OF $7. 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.

This violation was corrected during the inspection.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SOME "GRAB AND GO" ITEMS (COOKIES AND CUPCAKES) OFFERED FOR SALE WITHOUT PROPER LABELING. MUST PROVIDE. LABEL REQUIREMENT INFORMATION HAS BEEN GIVEN TO FACILITY AT THIS TIME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASH SINK IN THE DISHWASHING AREA. MUST REMOVE AND STORE ALL WIPING CLOTHS IN BUCKETS OF SANITIZER IN BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTH STORED ON THE SPLASH GUARD OF THE HANDWASH SINK IN THE DISHWASHING AREA. MUST REMOVE AND STORE ALL WIPING CLOTHS IN BUCKETS OF SANITIZER IN BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.