WAFFLES Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MISSING HANDWASH SIGNAGE AT FRONT BAR PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN COLD HOLDING UNIT, SUCH AS 5LBS OF HAMBURGERS AT 48.1.2F, 5LBS OF STEAK AT 47.8F, 10LBS OF CRACKED EGGS AT 47.4F, AND 20LBS OF HAM AT 53.1F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 40LBS AT $300. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN COLD HOLDING UNIT, SUCH AS 5LBS OF HAMBURGERS AT 48.1.2F, 5LBS OF STEAK AT 47.8F, 10LBS OF CRACKED EGGS AT 47.4F, AND 20LBS OF HAM AT 53.1F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 40LBS AT $300. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.