URGENT UPDATE: Chicago’s Restaurant in Roswell is facing serious scrutiny after receiving a failing health inspection score of 69 out of 100 during a routine check on March 4. This alarming score categorizes the establishment as “Unsatisfactory,” according to records from the Georgia Department of Public Health.
During the inspection, health inspectors identified ten violations, many of which pose immediate risks to food safety. Most notably, inspectors found food in both the reach-in and walk-in coolers exceeding the 41 degrees Fahrenheit threshold, a critical concern that was deemed a repeat violation. All affected items were discarded on the spot to prevent potential health hazards.
Improper food storage was another major issue. Raw hamburger was stored above shredded cheese, sour cream, and diced tomatoes, while open trays of raw chicken were found above green beans and raw ahi tuna. Additionally, raw cod was discovered above heavy whipping cream in a separate cooler, violating state regulations that require strict separation of raw animal foods from ready-to-eat items.
Cooling procedures also raised significant red flags. Macaroni and cheese, cooked earlier in the day and placed in the refrigerator around 1:30 PM, was still at an unsafe 73 degrees during the inspector’s follow-up at 5:20 PM. State rules mandate that cooked foods must cool from 135 degrees to 70 degrees within two hours; this food was also discarded.
The handling of time-sensitive sauces drew additional scrutiny. An uncovered hollandaise sauce was found at 92 degrees on the counter, lacking any documented discard time. Whipped butter was improperly stored at room temperature in individual cups, again without any temperature control protocols. The inspector provided corrective procedures, leading to the immediate disposal of the hollandaise sauce.
Date marking violations were plentiful, with several ready-to-eat foods exceeding their allowable seven-day hold window. Items like grits and sweet potatoes dated from February 25, mashed potatoes from February 26, alfredo sauce and mushroom demi from February 24, and peppered ranch as far back as February 17 were all discarded.
Additionally, the bar area’s handwashing sink revealed severe deficiencies, including the absence of soap, drying supplies, and hot water, which also served as a storage area for kitchen items. Although the manager promptly removed these items during the inspection, the critical issues surrounding hygiene supplies were not resolved on-site. The restaurant now has ten days to rectify these violations.
Two reach-in coolers were flagged for holding ambient temperatures between 44 and 45 degrees, surpassing the required 40 degrees. Both coolers have been taken out of service, and the restaurant must provide a service receipt to the health department once repairs are completed.
A follow-up inspection will be mandatory to ensure compliance. The implications of these violations are significant, not only for the restaurant’s reputation but also for the health and safety of its patrons. Residents and diners are urged to stay informed as this story develops.
Stay tuned for updates on Chicago’s Restaurant as health authorities continue to monitor the situation.
