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 STORED AT IMPROPER TEMPERATURE IN THE COOK LINE PREP COOLER. NOTED CHEESE, 50-54 DEGREES F, 3.5 LBS; CUT TOMATOES, 52-55 DEGREES F, 1 LB; HAMBURGER, 51 DEGREES F, 34 LBS; TURKEY, 52 DEGREES F, 1 LB; CHICKEN, 50 DEGREES F, 15 LBS. IN THE SALAD PREP TOP COOLER, NOTED PASTA, 46 DEGREES F, 1 LB AND CUT TOMATOES, 46 DEGREES F, 1 LB. OPERATOR VOLUNTARILY DISCARDED $40 WORTH OF PRODUCT. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES. THE COOLERS WERE BOTH OBSERVED TO BE HOLDING PROPER AMBIENT TEMPERATURE OF 38 DEGREES. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS SHELF LINER UNDER GRILL. ALL EQUIPMENT SURFACES MUST BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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 CARDBOARD AS SHELF LINER UNDER GRILL. ALL EQUIPMENT SURFACES MUST BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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.