Yardbird

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed upper floor dish machine with a final chlroine sanitizer concentration of 0 ppm. Instructed manager to ensure a minimum concentraion of 50 ppm is provided for dish machine. Dish machine observed in use at time of inspection. Technician arrived on site to service dish machine. Priority violation 7-38-025 citation issued.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed bar cooler with an inadequate ambient air temperature of 50 f. Instructed manager to ensure all cold holding units have an ambient air temperature of 41 f and below. No tcs foods held in cooler at time of inspection. Cooler tagged. Priority violation 7-38-005 no citation issued.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed high temperature warewashing machine not meeting hot water sanitizer requirements of at least 180f for thr final rinse temperature. Technican arrived on site to repair. Final rinse now reading 1801f. Priority violation #7-38-025. Citation issued.

Cold food was held above a safe temperature.

Inspector’s note: Measured improper cold holding temperatures of watermelon cubes found at reach-in prep-line cooler near raw chicken station measured at 68f. Approximately 5lbs of food was discarded at a total approximate cost of $13. Priority violation 7-38-005 citation issued.

Prepared food wasn’t date-marked, or was kept past its discard date.

Inspector’s note: Observed vacuum sealed bags of marinated beef and cooked chicken stored in the 2nd floor walk-in coooler is not marked with a use-by/discard date. Food prepared and held for more than 24 hours must be clearly marked to indicate the date/day by which food must be consumed, sold, or discarded when helf at a temp. Of 41f or less for a max of 7days. Approximatelty 33lbs of food at an approximate cost of $485 dicarded on site. Priority foundation violation 7-38-005 citation issued.

Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

Inspector’s note: Observed smoker on site used to prepare cured pork. A haccp plan was not submitted to the health department prior to engaging in a smoking and curing operation without a varience. Discussed with manager on site. All items have been discarded on site at an approximate cost of $75.00 and an estimated weight value of 15 pounds. Smoker has been tagged and held for inspection, located next to 2top conventional oven on 2nd floor. Facility must reach out to health department to inquire more information at cdphfood@cityofchicago.org. See above priority foundation violation 7-38-005 citation that was issued.

Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

Inspector’s note: Observed vacuum sealed marinated beef in 2nd floor walk-in cooler. A haccp plan was not submitted to the health department prior to engaging in a rop operation without a varience. Discussed with manager on site. All items have been discarded on site at an approximate cost of $475 and an estimated weight value of 30 pounds. Rop machine has been tagged and held for inspection. Facility must reach out to health department to inquire more information at cdphfood@cityofchicago.org. Priority foundation violation 7-38-005 citation issued.

No approval obtained for a specialized processing method.

Inspector’s note: Observed vacuum sealed bags of beef on site, rop machine, and a smoker used to cooked curred pork. A haccp plan was not submitted to the health department prior to engaging in a rop/smoking/curring operation without a varience. Discussed with manager on site. All tcs items have been discarded on site. Machines have been tagged and held for inspection. Facility must reach out to health department to inquire more information at cdphfood@cityofchicago.org. See above in violation #29 for priority violation 7-38-005 citation that was issued and items discarded.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Prep-line reach-in cooler reading at improper ambient air temperature above 50f. Located in raw chicken preparation area. Unit has been tagged and held for inspection. On 1/5/24 during exit inspection, unit has been repaired and maintaining a temperature of 35f. Priority violation 7-38-005 citation issued.

No one in charge was present who knew the food-safety rules.

Toxic chemicals weren’t labeled, stored, or used safely.

Inspector’s note: QUAT SANITIZER CONCENTRATION IS MEASURED ABOVE READING SCALE ON FACILITY TEST STRIPS. SANITIZER IS WAY ABOVE 400PPM AND IS EXCEEDING MAXIUM TOXIC LEVEL FOR USE ON A FOOD-CONTACT SURFACE, AS SPECIFIED BY MANUFACTURER. CHEMICAL SANITIZERS MUST MEET THE CONCENTRATION AND USE REQUIRMENTS BY MANUFACTURER, QUAT SANITIZER MUST BE MAINTAINED BETWEEN 150-400 PPM. EMPLOYEE DILUTED SANITIZER 3 COMPARTMENT SINK BASIN WITH WATER AND MEASURED AT 300PPM WHILE ON SITE. PRIORITY violation 7-38-005 .