SLIMS Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING (TCS FOODS) ITEMS AT IMPROPER TEMPERATURES FOR COLD HOLDING: SLICED TOMATOES 48F, BLUE CHEESE 55F, EGGS 48F, CUT LEAFY GREEN LETTUCE 53.9F, SLICED CHICKEN 48F, PROVOLONE 48F, WITH AN INTERNAL TEMPERATURE OF 51F. PERSON IN CHARGE VOLUNTARILY DISCARDED APPROXIMATELY $200 AND 15LBS OF PRODUCT. COOLER TAGGED AT FACILITY. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY ON MENUS AT THIS TIME FOR BURGERS THAT ARE COOKED TO TEMPERATURE PER CUSTOMER ORDER. INSTRUCTED PERSON IN CHARGE TO PROVIDE COMPLETE CONSUMER ADVISORY (INCLUDING ASTERISK FOR ITEMS/DISCLOSURE/STATEMENT) FOR ALL ITEMS THAT ARE COOKED TO ORDER (BURGERS). PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2-DOOR PREP COOLER WITH TOP LOAD PREP HOLDING IMPROPER AMBIENT TEMPERATURE OF 51F. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN. COOLER TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED AT THIS TIME.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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED MULTIPLE COOLERS WITHOUT INTERNAL THERMOMETERS FOR MEASURING AMBIENT AIR TEMPERATURES. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 1/4IN GAP ON BOTTOM RIGHT CORNER OF ENTRY WAY EXTERIOR DOOR. OBSERVED GAP A LOWER BOTTOM OF REAR EXTERIOR DOOR LEADING TO ALLEY. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN FOR THE PREVENTION OF ENTRY OF PEST.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED NON-SMOOTH AND EASILY CLEANABLE AREAS FILLED WITH EXPANDING FOAM.MUST NOT USE EXPANDING SPRAY FOAM SEALANT ALONG FLOOR BASEBOARDS BEHIND PREP TABLES. SPRAY FOAM ON THE WALL BACK SPLASH OF THE STEAM TABLE.SPRAY FOAM IN CEILINGS.----OPEN WALL AT ELECTRICAL PANELS OVER A FOOD PREP TABLE WITH PEELING PAINT AND WALL PLASTER. MUST SEAL ANY OPENINGS WITH A SMOOTH, CLEANABLE MATERIAL.----MISSING AND DAMAGED FLOOR TILES IN THE REAR PREP AREA.-----WATER DAMAGED AND MISSING CEILING TILES IN SEVERAL AREAS THROUGHOUT. MUST REPAIR/REPLACE ALL TO BE SMOOTH AND CLEANABLE.----FLOORS THROUGHOUT ESTABLISHMENT, UNDER AND SURROUNDING ALL COOLERS, FREEZERS, COOKS LINE EQUIPMENT, UNDER MOP AND THREE COMPARTMENT SINKS WITH EXCESSIVE GREASE DIRT AND GRIME. MUST CLEAN AND MAINTAIN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED ACCUMULATED BUILD UP ON HOOD SYSTEM FILTERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED ACCUMULATED BUILD UP ON HOOD SYSTEM FILTERS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.