ADVOCATE ILLINOIS MASONIC MEDICAL CENTER Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATUURES. 49.7F CITATION ISSUED.

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: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INSIDE WALK IN COOLER. 10 POUNDS COOKED CHICKEN AT 48.1F, 10 POUNDS COOKED CHICKEN AT 47.6F, 10 POUNDS TUNA SALAD AT 47.8F, 5 POUNDS POTATO SALAD AT 48.9F, 60 POUNDS CHEESE AT 49.3F, 15 POUNDS HARD BOILED EGGS AT 49.7F, 15 POUNDS DRESSING AT 49.1F, AND APPROXIMATELY 200 POUNDS YOGURT AT 47.3F. CITATION ISSUED. APPROXIMATELY 325 POUNDS FOOD DISPOSED.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE INSIDE WALK IN COOLER. 10 POUNDS COOKED CHICKEN AT 48.1F, 10 POUNDS COOKED CHICKEN AT 47.6F, 10 POUNDS TUNA SALAD AT 47.8F, 5 POUNDS POTATO SALAD AT 48.9F, 60 POUNDS CHEESE AT 49.3F, 15 POUNDS HARD BOILED EGGS AT 49.7F, 15 POUNDS DRESSING AT 49.1F, AND APPROXIMATELY 200 POUNDS YOGURT AT 47.3F. CITATION ISSUED. APPROXIMATELY 325 POUNDS FOOD DISPOSED.

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.