YOLK Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED EMPLOYEE HANDLE READY-TO-EAT SANDWICH WITH GLOVES COATED IN RAW LIQUID EGGS FROM PREVIOUS TASK. INSTRUCTED TO DISCARD READY-TO-EAT FOOD, DISPOSE OF GLOVES AND WASH HANDS BEFORE RETURNING TO TASK. DISCUSSED PROPER READY-TO-EAT HANDLING AND SEPARATION PROCEDURES WITH EMPLOYEE AND PERSON-IN-CHARGE. PERSON-IN-CHARGE DISCARDED READY-TO-EAT FOOD AND EMPLOYEE WASHED HANDS PRIOR TO DONNING NEW GLOVES AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED POTATOES ON COUNTER AT THE MAIN COOK LINE AT 74.5F, IMPROPER TEMPERATURE FOR HOT-HOLDING TCS FOOD. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD ITEM. PERSON-IN-CHARGE DISCARDED AND DENATURED POTATOES ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT THE SERVER AREA LINE COOLER AT IMPROPER TEMPERATURE FOR COLD HOLDING: MILK AT 51.2F, CHOCOLATE MILK AT 50.1F. INSTRUCTED TO DENATURE AND DISCARD TCS FOOD AT IMPROPER TEMPERATURES. PERSON-IN-CHARGE DISCARDED AND DENATURED ALL TCS FOOD ITEMS AT IMPROPER TEMPERATURE ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.

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: OBSERVED NO THERMOMETER PROVIDED IN SERVER AREA 2-DOOR REACH-IN COOLER. INSTRUCTED TO PROVIDE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COLD-HOLDING EQUIPMENT USED TO STORE TCS FOODS AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED MULTI-USE BOWL USED AS A SCOOP IN SEVERAL FOOD CONTAINERS: COOKED POTATOES AT THE MAIN COOK LINE, CORNMEAL CONTAINER IN THE DRY STORAGE AREA, MARGARINE CONTAINER IN THE DRY STORAGE AREA. INSTRUCTED TO REMOVE BOWLS AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.

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 ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT THE MAIN COOK LINE (SMALL GRILL/GRIDDLE). INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT.

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 ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT THE MAIN COOK LINE (SMALL GRILL/GRIDDLE). INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT.

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.