Dog Haus Restaurant

Proper reheating procedures for hot holding

Observed tcs food items not properly reheated to 165.0f or above within 2 hours for hot holding: grilled onions at 108.5f, chili at 124.0f at the main cook line steam table at time of inspection. Instructed to denature and discard improperly-reheated tcs food items and reheat all tcs food items from 41.0f to at least 165.0f within 2 hours prior to entering hot holding. Approximately 10 lbs. Of food valued at approximately $25.00 discarded on-site. Person-in-charge denatured and discarded all listed food items at time of inspection. Priority violation. 7-38-005 citation issued.

Proper cold holding temperatures

Observed tcs food items in the walk-in cooler at improper cold-holding temperatures: raw beef at 48.4f, grilled onions between 50.5f and 55.2f at time of inspection. Instructed to denature and discard all tcs food items at improper cold-holding temperatures and maintain all tcs food items at 41.0f or below for cold-holding. Approximately 20 lbs. Of food valued at approximately $35.00 discarded on-site at time of inspection. Person-in-charge denatured and discarded listed food items on-site at time of inspection. Priority violation. 7-38-005 citation combined with violation #19.

Contamination prevented during food preparation, storage & display

Observed food containers stored directly beneath dripping condensate water lines in the walk-in cooler. Instructed to relocate food items store food containers outside of probitied areas such as beneath water lines on which water has condensed and maintain.

Single-use/single-service articles: properly stored & used

Observed single-service articles in original containers stored directly on the floor of the front service area and rear storage hallway. Instructed to relocate single-service article containers and maintain single-service articles at least 6 inches above the floor at all times.

Physical facilities installed, maintained & clean

Observed the following physical facilities to be soiled: build up of ice and dust debris at the walk-in freezer fan assembly, build up of grease and dried food debris on floor beneath 3-compartment sink in the warewashing area. Instructed to clean physical facilities at adequate frequency to prevent build up of soil and maintain.

Adequate handwashing sinks properly supplied and accessible

Must provide handwashing signage at all handwashing sinks in the prep/dish washing areas and restrooms.

Food-contact surfaces: cleaned & sanitized

Observed a small amount of dark residue in the corners of interior panel in ice machine that is not beng used at this time. Instructed to detail clean and sanitize.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must replace cutting boards at the cold and hot holding equipment in the cooking area.

Plumbing installed; proper backflow devices

Must provide backflow prevention devices on all ice and ice cream machines.

Physical facilities installed, maintained & clean

Observed grease build up on top and around perimeter of grease trap. Must detail clean and maintain the exterior of grease trap.

Allergen training as required

Expired allergen training for city of Chicago certified food manager. Instructed management to renew allergen training and keep certificates on site.