BOP BAR KOREAN FOOD Gets Conditional Pass on Health Inspection - Chicago Mobile food preparer

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN A STEAM TABLE HOT HOLDING UNIT AT IMPROPER TEMPERATURES. COOKED NOODLES WITH VEGETABLE AT 115.9 AND IN ANOTHER PAN AT 130.3F. MANAGEMENT STATES TOTAL OF 2 LBS WITH AN ESTIMATED VALUE OF $30.00. ALL DISCARDED. 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN A STEAM TABLE HOT HOLDING UNIT AT IMPROPER TEMPERATURES. COOKED NOODLES WITH VEGETABLE AT 115.9 AND IN ANOTHER PAN AT 130.3F. MANAGEMENT STATES TOTAL OF 2 LBS WITH AN ESTIMATED VALUE OF $30.00. ALL DISCARDED. 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.