CHICAGO BEEF COMPANY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (56F - Cooling) in the 2-door upright cooler in the storage area. The operator stated the beef was prepared and held overnight. The operator discarded the cooked beef. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked beef (56F - Cooling) in the 2-door upright cooler in the storage area. The operator stated the beef was prepared and held overnight. The operator discarded the cooked beef. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2025.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw bacon stored over unwashed tomatoes in the 2-door upright cooler in the storage area. The operator properly stored the raw bacon. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of the 2-door upright reach-in-cooler in the storage area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef stored over raw bacon in the 2-door cooler in the storage area. The operator properly stored the raw foods. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloths stored near chlorine sanitizer solution exceeded 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2024.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in the 2-door cooler on the cook line. The operator properly stored the beverages. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with no soap.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked beef in the 2-door rewatch in cooler in the prep area. The operator properly the cooked beef. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Anthony Fricano 8/7/2019, Guiseppe Fricano 8/7/2019 through National Registry of Food Professionals expired.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the reach in cooler door handles soiled with food debris. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Opened employee beverage container in the 2-door reach in cooler on the cook line with food to be served to customers. The operator properly stored the beverage. Corrected On-Site

Basic - Standing water in bottom of glass front reach-in-cooler.

Basic - Standing water or very slow draining water in the handwash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the front line. The operator stated the cheese has been held for approximately 2 hours. The operator emptied half of the contents and stored in the bottom portion of the cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line obstructed by a trash can. The operator moved the trash can. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chili prepared on site not date marked. The operator stated the chili was prepared over 24 hours prior.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles for the bun steamer soiled with a build up of food residue. Observed the microwave door handle soiled with a build up of food residue.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the microwave door handle soiled with food debris.

Basic - Drain cover missing on the floor at the entrance to the cook line. The operator replaced the cover. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between reach in cooler roll top doors on the cook line. The operator removed the knives for cleaning. Corrective Action Taken

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at the handwashing sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice cheese cold holding at 48F in the reach in cooler held for less than 2 hours. Operator placed the cheese in the freezer to bring temperature to 41F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed raw chicken, coleslaw, and cooked sausage prepared on site not properly date marked. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can obstructing the hand sink on the cook line. Operator moved the trash can. Corrected On-Site

Basic - Drain cover(s) missing. Observed missing floor drain behind the cook line. Operator replaced the floor cover. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed multiple items (beef, sausage, and cheese) in glass reach in cooler not date marked. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of reach in cooler on cook line soiled with food debris. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in cook line with cut marks and is no longer cleanable.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator not washing hands between glove change. Educated operator

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed multiple items in reach in cooler, beef, ham, not labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled on cook line. Repeat Violation

Intermediate - No soap provided at handwash sink. Operator added soap. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door handles with food bebris. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled over 3 compartment sink.

Basic - Equipment in poor repair. Observed pliers used for slicer.

Basic - Floors not maintained smooth and durable. Observed floors not smooth and easily cleanable, cook line. Repeat Violation

Basic - Ice buildup in reach-in freezer. Cabinet freezers with ice build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls on cook line .

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over cooked sausage. Operator moved chicken to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bleach on reach in freezer. Operator moved to chemical storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line soiled. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food build up on equipment handles in kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on cutting board. Operator removed. Corrected On-Site Repeat Violation

Basic - Floors not maintained smooth and durable. Observed floors in kitchen not smooth and durable.

Basic - Food stored on floor. Observed cooking oil on floor. Operator moved to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed ice build up in cabinet freezers. Repeat Violation