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 potentially hazardous food stored at improper temperature, in 1 door top loading reach in cooler at: 48.7f, 10lbs of raw chopped salmon, at a value of $80.00:dated 3/12/18 Manager voluntarily discarded and denature a total of 10lbs at a total value of $80.00 Two door reach-in cooler temperature at time of inspection was 38.9f. Informed manager that potentially hazardous foods must be kept at 40 degrees or less to cold foods and 140 degrees or more for hot foods. Must maintain 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous food stored at improper temperature, in 1 door top loading reach in cooler at: 48.7f, 10lbs of raw chopped salmon, at a value of $80.00:dated 3/12/18 Manager voluntarily discarded and denature a total of 10lbs at a total value of $80.00 Two door reach-in cooler temperature at time of inspection was 38.9f. Informed manager that potentially hazardous foods must be kept at 40 degrees or less to cold foods and 140 degrees or more for hot foods. Must maintain 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.