SUTHERLANDS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS (CHICKEN 51.2F, GUACAMOLE 44.7F, TOMATO 47.8, TOMATO 44.0F) HELD AT IMPROPER TEMPERATURES. DISCARDED APPROXIMATELY 10 POUNDS OF FOOD PRODUCTS AT A COST OF $80. PRIORITY. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: UNABLE TO LOCATE THERMOMETERS IN FIRST FLOOR PREP COOLER AND BASEMENT COOLERS. MUST PROVIDE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FLOUR/BATTER IN BULK CONTAINERS WITHOUT LABELS. INSTRUCTED TO LABEL ALL INGREDIENTS THAT ARE NOT IN ORIGINAL CONTAINER.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIFE IMPROPERLY STORED IN BAR AREA. UTENSILS MUST BE STORED ON A CLEAN PORTION OF THE FOOD PREPARATION AREA.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LID AND GASKET ON CHEST FREEZER IN BASEMENT IN POOR REPAIR WITH INSULATION EXPOSED. MUST REPAIR AND 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER CONSTANTLY DRIPPING FROM FAUCETS AT 3 COMPARTMENT SINKS IN BAR AND BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

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: OBSERVED EXPIRED FOOD HANDLERS CERTIFICATES FOR 5 EMPLOYEES. INSTRUCTED TO HAVE FOOD HANDLERS RETAKE THE TRAINING.

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: OBSERVED EXPIRED FOOD HANDLERS CERTIFICATES FOR 5 EMPLOYEES. INSTRUCTED TO HAVE FOOD HANDLERS RETAKE THE TRAINING.

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.