![]() “Hotels were like corporations at the time,” says restaurant historian Jan Whitaker. Many of the fanciest restaurants were in hotels like the Palmer House, Sherman House and The Drake. Some of these restaurants were large, handsome eateries run by European immigrants, like Viennese pastry chef Philip Henrici, who owned Henrici’s on Randolph. Īt the turn of the century, Chicago’s finest dining rooms featured enormous menus, with steaks, chops, seafood and many European-influenced dishes, also known as continental fare. Chinese-American restaurants thrived for at least another century - even if chop suey itself would eventually fall out of favor for more “authentic” Chinese fare.įor an old-fashioned chop suey restaurant today check out Chicago’s oldest continuously running chop suey house, Orange Garden. But the boycotts eventually failed, the license proposal never passed, and a 1915 court case added “restaurateurs ” to the slim list of Chinese professionals allowed to enter the U.S. The restaurants faced union boycotts, City Council proposals to deny them restaurant licenses, and federal laws that already sharply limited Chinese immigration. The slave wives of Chinamen or drag them down into lives of more open shame.” Introduced to cigarette smoking, drinking and other evils destined to make them “CHINESE MIX SIN WITH CHOP SUEY … Young girls with braids down theirīack daily are escorted into many of these oriental places … and are being Others (but not all) offered controversial amenities like music, dancing and private booths.īut the controversy was also fueled by xenophobia, as illustrated by this investigation published in the Chicago Tribune in 1911: This is partly because some of Chicago’s Chinese restaurants were located near the vice district. (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.Many were seen as risque, counterculture venues where customers could try “oriental” delicacies and briefly escape the more rigid societal norms of the time. ![]() (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and ![]() (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.įULL FOOD CODE: (A) FOOD shall be protected from cross contamination by: (a) At a frequency specified by the manufacturer, or (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers and (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles (1) At any time when contamination may have occurred ![]() (D) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under § 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board. (5) At any time during the operation when contamination may have occurred. (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE (P) and (3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) (P) (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS (P) (1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY (P) FULL FOOD CODE: (A) Equipment FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
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