CAFE 353 Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COLD HOLDING UNITS TO BE IMPROPER:-YOGURT 50.7F, SUSHI 65.8F, MILK 52.8F, ASSORTED CHICKEN SALADS 52F,CHEESE 48.1F, CREAM CHEESE 47.1F, SAUSAGE SANDWICH 99.3F(HOT HOLDING), YOGURT 44.8F, CHOCOLATE PUDDING 51.2F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 110 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR 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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COLD HOLDING UNITS TO BE IMPROPER:-YOGURT 50.7F, SUSHI 65.8F, MILK 52.8F, ASSORTED CHICKEN SALADS 52F,CHEESE 48.1F, CREAM CHEESE 47.1F, SAUSAGE SANDWICH 99.3F(HOT HOLDING), YOGURT 44.8F, CHOCOLATE PUDDING 51.2F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 110 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR 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.