Huntington Bank Pavilion at Northerly Island

Staff were eating, drinking, or smoking where food is prepared.

Inspector’s note: Noted employees drinking and serving food at the kitchen prep area of the rebel koko. Instructed management to provide a designated area for employees to drink and eat and not at the prep areas.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Noted no hot running water at hand wash sinks of the culinary prep kitchen.temperature of hot water at the time of was 90f. Instructed to have soap and cold running water at all hand washing sinks. Priority violation #7-38-030(c). Citation issued.

Hot food was held below a safe temperature.

Inspector’s note: Noted improper hot holding temperatures at the zissy pizza and rebel koko prep areas as foolows:- chicken 128f and pizza 125f. Manager immediately and voluntarily disposed of products through denaturing process. Priority violation #7-38-005. Citation issued.

Cold food was held above a safe temperature.

Inspector’s note: Noted temperature of sliced lettuce at the cold holding unit at improper temperature of 44.6f. Manager immendiately and voluntarily disposed of produce through denaturing process. Priority violation #7-38-005. Citation issued. Consolidated with the above violation.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Noted no hot running water at 3 compartment sink at the culinary prep kitchen and fd2. Temperature of hot running water was 92.4f. Instructed to have hot running water at the 3 compartment sink with temperature of 110f minimum to properly wash, rinse and sanitize equipment. Priority violation#7-38-025.citation issued.