Urgent: Roswell Restaurant Fails Health Inspection with 69 Score

BREAKING: A Roswell restaurant faces serious scrutiny after a routine health inspection revealed a failing score of 69 out of 100. Chicago’s Restaurant, located at 4401 Shallowford Road, was deemed “Unsatisfactory” following the inspection conducted on March 4, according to records from the Georgia Department of Public Health.

During this critical inspection, health officials uncovered ten violations, many of which demanded immediate corrective actions. The most alarming findings were related to food safety and temperature control. Inspectors reported that food stored in the restaurant’s reach-in coolers and walk-in cooler exceeded the allowable temperature of 41 degrees Fahrenheit. This violation, classified as one of the most serious, was a repeat offense, resulting in the immediate disposal of all affected food items.

Improper food storage practices also drew significant concerns. Inspectors discovered raw hamburger stored above shredded cheese, sour cream, and diced tomatoes. In another cooler, raw chicken was found positioned above open green beans and raw ahi tuna, while raw cod was improperly stored above heavy whipping cream. These breaches violate state regulations requiring raw animal products to be separated from ready-to-eat items.

Cooling procedures raised additional alarms. A batch of macaroni and cheese, cooked earlier that day and placed in the refrigerator around 1:30 PM, was still registering at 73 degrees when checked at 5:20 PM, failing to meet the required cooling threshold. State rules mandate that cooked food must cool from 135 degrees to 70 degrees within two hours. As a result, this food was also discarded.

Furthermore, the handling of time-sensitive sauces was scrutinized. A batch of hollandaise sauce was found sitting at 92 degrees on the counter, lacking a documented discard time. Whipped butter was also improperly kept at room temperature without any temperature control measures. Inspectors provided written procedures to management, and the hollandaise sauce was disposed of immediately.

Date marking violations added to the restaurant’s troubles, with several ready-to-eat items in the walk-in cooler exceeding their allowable seven-day hold period. These included grits and sweet potatoes dated February 25, mashed potatoes dated February 26, alfredo sauce and mushroom demi dated February 24, and peppered ranch as far back as February 17. All of these items were discarded on-site.

The bar area’s handwashing sink was found in dire condition, resulting in four separate violations. It lacked soap, drying supplies, and hot water, and was being used for storage instead of for handwashing. Although the manager removed the items from the sink during the inspection, the critical issues regarding soap and hot water remained unaddressed.

As a result of these findings, the restaurant has ten days to rectify the violations related to the handwashing sink. Additionally, two reach-in coolers were taken out of service after being found with ambient temperatures between 44 and 45 degrees, exceeding the mandated 40-degree threshold. The establishment must provide a service receipt to the health department once repairs are completed.

A follow-up inspection is now required to ensure compliance. This urgent situation highlights serious concerns about food safety and public health in Roswell. Stay tuned for updates on Chicago’s Restaurant as they work to rectify these violations and regain their standing with health officials.