SMAKOSZ INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT IMPROPER TEMPERATURE IN 2 DOOR REFRIGERATOR IN PREP AREA: PORTIONED CONTAINERS OF TRIPE SOUP AT TEMPERATURES BETWEEN 47.3F AND 47.8F AND A CONTAINER OF TARTAR SAUCE HELD AT 48.2F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 5LBS OF PRODUCT VALUED AT AN APPROXIMATE $70. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED ITEMS SUCH AS COLESLAW, SAUERKRAUT, AND BORSCHT STORED INSIDE REPURPOSED USED PLASTIC FOOD CONTAINERS. INSTRUCTED TO STORE FOOD INSIDE CONTAINERS INTENDED FOR REUSE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DIRTY, RUSTY RACKS INSIDE ALL PREP COOLERS LOCATED IN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITON.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN AND DIRTY GASKETS ON ALL PREP COOLERS LOCATED IN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING CONDITION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF DIRT, FOOD DEBRIS, GREASE, AND GRIME INSIDE FRYER CABINETS, MICROWAVES, AND BOTTOM OF PREP COOLERS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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 BUILD UP OF GREASE ON FILTERS ABOVE MAIN COOK LINE. INSTRUCTED TO CLEAN OR REPLACE 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 BUILD UP OF GREASE ON FILTERS ABOVE MAIN COOK LINE. INSTRUCTED TO CLEAN OR REPLACE 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.