PASS W/ CONDITIONS
Risk 1 (High)
BARBECUE KING RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 3, 2012
Canvass
License #32172
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 10 POUNDS COOKED CHICKEN AT 81.0F, 5 POUNDS COOKED PORK AT 76.5, AND 10 POUNDS DUCK AT 76.5F. POTENTIANLLY HAZARDOUS FOOD MENTIONED WAS HANGING ON DISPLAY RACKS AT FRONT PREPARATION AREAS. TEMPERATURE LOGS PROVIDED NOT ACCURATE. TEMPERATURE LOGS NOT ABLE TO IDENTIFY/TRACK FOOD BEING MOINTORED. CRITICAL VIOLATION. CITATION ISSUED. 25 POUNDS OF FOOD DISPOSED. VALUE AT $60.00
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 10 POUNDS COOKED CHICKEN AT 81.0F, 5 POUNDS COOKED PORK AT 76.5, AND 10 POUNDS DUCK AT 76.5F. POTENTIANLLY HAZARDOUS FOOD MENTIONED WAS HANGING ON DISPLAY RACKS AT FRONT PREPARATION AREAS. TEMPERATURE LOGS PROVIDED NOT ACCURATE. TEMPERATURE LOGS NOT ABLE TO IDENTIFY/TRACK FOOD BEING MOINTORED. CRITICAL VIOLATION. CITATION ISSUED. 25 POUNDS OF FOOD DISPOSED. VALUE AT $60.00
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection