BEL-AMI RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 3 DOOR PREP COOLER IN POOR REPAIR NOT MAINTAINING COLD TEMP AT 40'F AND BELOW, TEMP READING 52'F, INSTRUCTED TO RESTRICT USE UNTIL COOLER IS READING 40'F AND BELOW, COOLER TAGGED, MUST CONTACT CDPH FOR TAG REMOVAL, CRITICAL CITATION ISSUED: 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVES POTENTIALLY HAZARDOUS FOODS INSIDE 3 DOOR PREP COOLER NOT AT PROPER TEMP, FOODS SUCH AS SOUR CREAM, CHEESE, SAUSAGE, EGGS, TURKEY BREAST, CHICKEN, DRESSING AND SMOKE BEEF, ALL AT IMPROPER TEMP, ALL PRODUCT DUMPED AND DENATURED AND A COST OF APPROX., #220.00 AND ABOUT 15 POUNDS, CRITICAL CITATION ISSUED: 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THREE DOOR PREP COOLER HANDLE TO DOOR IN POOR REPAIR, INSTRUCTED TO REPAIR,

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exhaust hood and filters and interior of cooking fryers not cleaned,, Instructed to detail clean.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exhaust hood and filters and interior of cooking fryers not cleaned,, Instructed to detail clean.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.