ALOHA POKE LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 1LB OF MAYO BASED SAUCE AT AN IMPROPER COLD HOLDING TEMPERATURE OF 59.8F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEM AND TO MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES, EMPLOYEE TOOK OFF DIRTY GLOVES AND PUT NEW GLOVES ON WITHOUT WASHING HIS HANDS IN BETWEEN GLOVE CHANGES. ALSO OBSERVED EMPLOYEE PREPPING RAW TUNA AND DRINKING SODA WHILE PREPPING POTENTIALLY HAZARDOUS FOOD. INSTRUCTED TO ALWAYS WASH HANDS BETWEEN GLOVE USE AND NEVER DRINK OR EAT IN THE FOOD PREP AREAS. CRITICAL VIOLATION 7-38-010(A)(B).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES, EMPLOYEE TOOK OFF DIRTY GLOVES AND PUT NEW GLOVES ON WITHOUT WASHING HIS HANDS IN BETWEEN GLOVE CHANGES. ALSO OBSERVED EMPLOYEE PREPPING RAW TUNA AND DRINKING SODA WHILE PREPPING POTENTIALLY HAZARDOUS FOOD. INSTRUCTED TO ALWAYS WASH HANDS BETWEEN GLOVE USE AND NEVER DRINK OR EAT IN THE FOOD PREP AREAS. CRITICAL VIOLATION 7-38-010(A)(B).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.