9 MUSES BAR & GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed facilities not maintaining proper temperature. Two-door top-load reach-in cooler at improper temperature of 50.2f, at time of inspection, holding potentially hazardous foods. Unit was tagged during inspection. Instructed site not to use unit until internal temperature maintains 40 degrees or less for cold food storage. Critical violation #7-38-005 (A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous food stored at improper temperature in top loading 2 door reach in cooler: 48.7f, 1.5lbs feta cheese, at a value of $5.00 47.7, .50lbs of tsatziki sauce, at a value of $20.00 46.6, 1.5lbs of hard boiled eggs, at a value of $3.00 47.8f, 1lbs of mashed eggplant, at a value of $3.00 47.6, 1lb of artichokes, at a value of $5.00 47.8, 4lbs of shredded lettuce, at a value of $10.00 48.2f, 2lbs of pesto, at a value of $4.00 48.6f, 3lbs of lime bean salad, at a value of $3.00 49.7f, 2lbs of sliced mozzarella cheese, at a value of $9.00 Manager voluntarily discarded and denatured a total 16.5lbs at a total value of $62.00 Informed manager that all potentially hazardous foods must be kept at 40 degrees or less for cold foods and 140 degrees or more for hot foods, at all times. Critical violation #7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Observed previous minor violations from report # 2051085, 5/25/17, not corrected. #45 OBSERVED NO IDPH FOOD HADNLER CERTIFICATES FOR KITHCEN EMPLOYEES. MUSTPROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES WO HANDLE FOOD. INSTRUCTED MANGER TO CORRECT VIOLATION. SERIOUS VIOLATION #7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed potentially hazardous food stored in double deck refrigerator in basement dry storage area with no labels or dates. Informed manager that all potentially hazardous food stored for more than 24 hours must be labeled and dated at all times. Instructed manager to provide labels and dates. Maintain at all times.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed potentially hazardous food stored in double deck refrigerator in basement dry storage area with no labels or dates. Informed manager that all potentially hazardous food stored for more than 24 hours must be labeled and dated at all times. Instructed manager to provide labels and dates. Maintain at all times.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.