CATALYST RANCH Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures sitting on the counter (buffet set up): shrimp @ 66.9F; beef @ 71.6F; feta cheese @ 69.1F; cheddar cheese @ 68.7F; bleu cheese @ 69.4F; assortment of leafy greens @ 70.9F - 71.2F; diced watermelon, cantaloupe and honey dew @ 65.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded 7lbs of denatured foods during inspection. Operator estimates value to be $120. 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.