AFC SUSHI @ Jewel Osco #2506 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE SUSHI DISPLAY CASE. NOTED SUSHI FISH AT 55 DEGREES. 7 LBS OF SUSHI WORTH $200 WAS VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO HOLD COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD (SUSHI FISH, DUMPLINGS) PREPARED AND SERVED. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE, WITH VALID CITY OF CHICAGO CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PRERPARED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOOD (SUSHI FISH, DUMPLINGS) PREPARED AND SERVED. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE, WITH VALID CITY OF CHICAGO CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PRERPARED AND SERVED. SERIOUS CITATION ISSUED: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.