AFC SUSHI @ JEWEL-OSCO #3262 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES: 1LB OF CRAB @ 51F; 1/4 LB OF SHRIMP @ 46.9F; 3/4 LB OF TUNA @ 46.9F; 1/2 LB OF CRAB SALAD @ 54.8F; 1/3 LB OF SALMON @ 48.0F; 1/2 LB SHRIMP TEMPURA @ 48.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE. CRITICAL VIOLATION. 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES: 1LB OF CRAB @ 51F; 1/4 LB OF SHRIMP @ 46.9F; 3/4 LB OF TUNA @ 46.9F; 1/2 LB OF CRAB SALAD @ 54.8F; 1/3 LB OF SALMON @ 48.0F; 1/2 LB SHRIMP TEMPURA @ 48.2F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT PROPER TEMPERATURE. CRITICAL VIOLATION. 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.