AL'S BEEF Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 3 LBS COOKED CHICKEN BEING HELD HOT ON UNLIT GAS STOVE TOP AT 119.9F. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $8.00. 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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED CROSS CONTAMINATION OF EMPLOYEE USING A BARE HAND TO APPLY A RAW BURGER PATTY TO THE GRILL THEN USE THE SAME HAND, UNWASHED, AND PUT ON A RUBBER GLOVE THEN CONTINUE TO HANDLE READY TO EAT FOODS SUCH AS BUNS.REVIEWED PROPER HYGIENE, HAND WASHING AND PREVENTION OF CROSS CONTAMINATION. CRITICAL VIOLATION 7-38-005(A).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING. MUST ALL BE SMOOTH, CLEANABLE SURFACES.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT. MUST NOT USE CARDBOARD AS LINER FOR SHELVING. MUST ALL BE SMOOTH, CLEANABLE SURFACES.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.