WHICH WICH Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.2-66.9F. OBSERVED COLD TCS FOODS, SPINACH(51.4-66.9F), MILK(53.4F), HUMMUS(56.8F), TZATZIKI SAUCE CONTAINS MILK(56.8F),HAM(47.5-64.6F), BEEF(51.6-62.6F), PEPPERONI(55.4-60.6F), TURKEY(53.1F), BLACK BEAN BURGER(60.6F), CHICKEN(46.2F), CAPICOLA(59.4F), CARMELIZED ONIONS(51.4F), CHEESE(51.1-66.7F), EGG MIX(59.2F), PORK MEATBALLS(65.8F), SLICED TOMATOES(50.4F), SHREDDED LETTUCE(51.4F) AND PORK(64.0F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $110 WEIGHING 40LBS. 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.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED TWO COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 52.7-59.0F. OBSERVED IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 52.7-59.0F FOR TWO SMALL THREE DOOR COLD HOLDING UNITS IN FRONT PREP AREA. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON ONE SMALL THREE DOOR COLD HOLDING UNIT IN FRONT PREP AREA. CORRECTED BEFORE CONCLUSION OF INSPECTION OBSERVED SMALL THREE DOOR COLD HOLDING UNIT ON LEFT IN FRONT PREP AREA REPAIRED BEFORE CONCLUSION OF INSPECTION, OBSERVED PROPER AMBIENT TEMPERATURE OF 40.1F AFTER REPAIR. 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.

This violation was corrected during the inspection.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAKING FROM SPRAYER AT THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR SPRAYER AT THREE COMPARTMENT SINK.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING CEILING TILES IN REAR PREP AREA, NEAR UTILITY SINK AND THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE ALL MISSING CEILING TILES IN REAR PREP AREA. OBSERVED MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT PREP AREA IN FRONT OF BOTH SMALL THREE DOOR COLD HOLDING UNITS. INSTRUCTED TO SMOOTHLY REGROUT IN BETWEEN FLOOR TILES IN FRONT PREP AREA IN FRONT OF BOTH SMALL THREE DOOR COLD HOLDING UNITS FOR EASE OF CLEANABILITY. OBSERVED DAMAGED FLOOR TILES BELOW DOORS OF WALK IN COOLER AND WALK IN FREEZER.INSTRUCTED TO SMOOTHLY REPAIR DAMAGED FLOOR TILES BELOW WALK IN COOLER AND WALK IN FREEZER DOORS FOR EASE OF CLEANABILITY.

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 DUST BUILDUP ON CEILING VENT COVER NEAR UTILITY SINK. INSTRUCTED TO CLEAN CEILING VENT COVER NEAR UTILITY SINK AND MAINTAIN. OBSERVED DUST ON INTERIOR OF HOOD IN FRONT PREP AREA ABOVE SANDWICH OVEN. INSTRUCTED TO CLEAN INTERIOR OF HOOD IN FRONT PREP AREA ABOVE SANDWICH OVEN.

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 DUST BUILDUP ON CEILING VENT COVER NEAR UTILITY SINK. INSTRUCTED TO CLEAN CEILING VENT COVER NEAR UTILITY SINK AND MAINTAIN. OBSERVED DUST ON INTERIOR OF HOOD IN FRONT PREP AREA ABOVE SANDWICH OVEN. INSTRUCTED TO CLEAN INTERIOR OF HOOD IN FRONT PREP AREA ABOVE SANDWICH OVEN.

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.