CHICAGO'S RESTAURANT

Observed cooked grits, sweet potato, mash potatoes, stroganoff, cooked black beans, lemon butter and hot bacon that was placed into the WIC last night and in the morning the temperature was above 41*F C/A . Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Food was discarded

Observed raw hamburger stored above shredded cheese, sour cream and diced tomatoes in the RIC in the main kitchen. Observed improper vertical storage of meat in the RIC in the main kitchen(A tray of open raw chicken was stored above open green beans and open raw ahi tuna). Observed raw cod stored above heavy whipping cream in the main kitchen at the bottom at the RIC#2 C/A Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetable And raw meat should be stored based on their cooking temperatures. COS: Food was re-arranged and the open containers were discarded

Observed TCS food stored in the RIC at the prep area and the WIC that was holding above 41*F See table below C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: All Food was discarded

Observed cooked macaroni and cheese that wee cooked earlier in the morning and placed in the fridge around 1:30pm. At 5::20 when EHS took the temperature it was registering at 73*F C/A Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS Food was discarded

Observed facility is holding hollandaise sauce on time on the counter without a procedure of a discard time. Temperature of the sauce was 92*F Observed facility is placing whipped butter in single cups and keeps then at room temperature without a TPHC procedure or a discard time C/A If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P COS: EHS handed the manager a procedure and the sauce was discarded

Observed the handsink at the bar area without any drying supplies C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; COS: Facility has 10 days to correct the violation

Observed the handsink at the bar area without any soap C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Facility has 10 days to correct the violation

Observed facility had a strainer and a sanibucket inside the handsink at the bar area C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS Manager removed strainer and the sanibucket out of the sink

Observed the handsink at the bar area without any hot water C/A

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS Facility has 10 days to correct the violation

Observed several ready-to-eat food stored in the WIC with a holding date exceeding 7 days. (Grits 2/25/26, sweet potato 2/25/26, mash potato 2/26/26, peppered ranch 2/17/26, alfredo sauce 2/24/26, mushroom demi 2/24/26) C/A Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

COS: Food was discarded

Observed the RIC below the second prep top with an ambient temperature of 44F. Observed the RIC glass door with an ambient temperature of 44-45*F C/A All coolers must be maintained in good repair and proper adjustment and maintain at 40F or below. COS: Coolers taken out of service until they are repaired. Provide service receipt to Health Department.

Observed 3 containers of grits in the walk in cooler cold holding above 41F. CA: TCS cold holding must be maintained at a temperature of 41F or below. COS: PIC discarded.

Observed several TCS food items such as chili, grits, mashed potatoes, stroganoff, were hot holding below 135F. CA: All TCS food hot holding must be maintained at 135 or above. COS: Food was reheated rapidly to 165F and placed back on the steam table.

Observed there were ready to eat food items such as shrimp and grits, wings, and a spinach blend that were more than 7 days beyond the date mark on the container stored in the first reach in cooler below the prep top. CA: food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

COS: PIC discarded.

Observed reach in cooler below first prep top had an ambient temperature of 43F. Observed the dessert cooler #1 had an ambient temperature of 43F CA: All coolers must be maintained in good repair and proper adjustment and maintain at 40F or below. COS: Coolers taken out of service until they are repaired. Provide service receipt to Health Department.