Old Chicago

Observed several time/temperature control for safety (TCS) food items cold holding at temperatures greater than 41*F in several prep top coolers and reach-in coolers in the main kitchen (see Temperature Log). 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. Person in charge voluntary discarded food items.

Observed two containers of artichoke dip and a container of minced garlic in the walk-in cooler with use by dates of 05/11. Observed container of pickles and a container of herb dressing in walk-in cooler with use by dates of 05/12. Observed container of carrot sticks in walk-in cooler with use by date of 05/05. Observed container of creamy garlic dip in walk-in cooler with use by date of 05/08. 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. Person in charge discarded all food items with expired use by dates.

Observed hand sink at front of the kitchen lacking hand drying provisions. 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; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS PIC put hand drying provisions at the hand sink.

Observed multiple food items uncovered located in the reach in freezer across from the fryers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC put lids over the containers.