BEEFBELLY 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 reach in cooler at Burger Belly station: 102.2f, 2.5lbs of cooked ground chorizo, at a value of $8.00 Manager stated total weight of 2.5.lbs at approximately value of $8.00 Manager voluntarily discarded/denatured said food. Instructed to keep all cold food at 40 f or below and hot food at 140 or above. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No city of chicago certified manager, nor original certificates posted on site during inspection, while potentially hazardous foods; liquid eggs, ham, chopped tomatoes, etc., were being prepared or served. Instructed to have a certified manager on site at all times when potentially hazardous foods are being prepared or served. Serious Violation 7-38-012

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed pre-packaged bakery items offered for sale not properly dated or donuts, cakes, muffins etc., instructed on proper labeling.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed pre-packaged bakery items offered for sale not properly dated or donuts, cakes, muffins etc., instructed on proper labeling.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.