SIZZLIN SKILLETS Passes Health Inspection - Chicago Restaurant

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED FOODS COOKED AND PREPARED ON SITE IN COOLER NOT DATE MARKED,( PASTA). INSTRUCTED THAT ANY READY TO EAT FOODS ( SALADS, DELI MEATS, CHEESE) OR ANY FOODS PREARED ON SITE , HELD MORE THAN 24 HOURS MUST BE IDENTIFIED AND DATE MAKED WITH PREPARED AND DISCARD DATE. PRIORITY FOUNDATION

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EXTERIOR OF GREASE TRAP AT 3- COMPARTMENT SINK. NOT CLEAN OF GREASE, DEBRIS.INSTRUCTED TO CLEAN/MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLERS TRAINING. INSTRUCTED TO PROVIDE.

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: NO PROOF OF FOOD HANDLERS TRAINING. INSTRUCTED TO PROVIDE.

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.