BEATRIX MARKET Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE AT THE BEGINNING OF THE INSPECTION WITHOUT A VALID ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE NOR PROOF OF ENROLLMENT DATED WITHIN 3 MONTHS. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE OR HAVE PROOF OF ENROLLMENT IN A FOOD SERVICE SANITATION MANAGER'S CLASS WITHIN 3 MONTHS AND BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (EGGS, PORK) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC NOR A VALID ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED AT ALL TIMES.. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TCS FOODS (COOKED RICE, COOKED PIZZA) AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; OBSERVED ABOUT 10 LBS OF COOKED RICE AT AN INADEQUATE HOT HOLDING TEMPERATURE RANGING FROM 78F-83F DURING THE INSPECTION, OBSERVED ABOUT 30 COOKED PIZZAS (ABOUT 30 LBS) AT INADEQUATE HOT HOLDING TEMPERATURES RANGING FROM 85F-90F LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: 7-206.13(B) OBSERVED A PEST TRACKING POWDER BEING PUT ON THE FLOOR BY THE ICE MACHINE AND UNDER THE SODA MACHINE IN THE BASMENT STORAGE AREA. INSTRUCTED TO NEVER LEAVE AN OPEN POWDER ON THE GROUND, ALL PEST TRACKING POWDERS MUST BE CONTAINED IN ORDER TO PREVENT ANY POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES. EMPLOYEE REMOVED POWDER FROM THE FLOOR DURING THE INSPECTION.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.11(A:C) OBSERVED SINGLE SERVICE CONTAINERS NOT INVERTED AT THE CUSTOMER SERVING AREA. INSTRUCTED TO INVERT TO PREVENT POSSIBLE CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.11(A:C) OBSERVED SINGLE SERVICE CONTAINERS NOT INVERTED AT THE CUSTOMER SERVING AREA. INSTRUCTED TO INVERT TO PREVENT POSSIBLE CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.