THE STOPALONG AT BOILER ROOM Fails Health Inspection - Chicago Restaurant

PROPER REHEATING PROCEDURES FOR HOT HOLDING - Comments: OBSERVED FACILITY NOT MEETING REHEATING REQUIREMENTS FOR HOT HOLDING REQUIREMENTS; FOOD HANDLERS PLACE COLD ITEMS, CHEDDAR CHEESE SAUCE, FROM COLD HOLDING DIRECTLY INSIDE HOT HOLDING UNIT. INFORMED PERSON IN CHARGE AND FOOD HANDLERS OF REHEATING FOR HOT HOLDING PROCEDURES OF FOOD ITEMS MUST REHEAT FOOD ITEMS ON STOVE, GRIDDLE, OR MICROWAVE TO 165 DEGREES F BEFORE PLACING IN HOT HOLDING FOR IN-HOUSE ITEMS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS TO BE IMPROPER: HOME-CUT AND PRE-COOKED FRENCH FRIES AT 67.6�F IN PREP ON TOP OF COLD HOLDING UNIT. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $35.00 THROUGH DENATURING PROCESS. 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.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: PIZZA IS OUT OF TEMPERATURE CONTROL AT 70�F. THE METHOD OF TIME AS A PUBLIC HEALTH CONTROL DOES NOT HAVE AN EFFECTIVE WRITTEN METHOD TO RECORD THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL TO THE DISCARD TIME. DISCUSSED THE HACCP CONCEPTS AND REQUIREMENT FOR WRITTEN PROCEDURES WITH THE PERSON IN CHARGE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STORAGE RACKS IN WALK IN COOLER ENCRUSTED WITH FOOD, INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLE CLEAN 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STORAGE RACKS IN WALK IN COOLER ENCRUSTED WITH FOOD, INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLE CLEAN 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.