CIS CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COLD FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURE OF 60 DEGREES F. MUST REPAIR & MAINTAIN AT 40 DEGREES F & BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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: NOTED POTENTIALLY HAZARDOUS FOODS IN REACH IN DISPLAY COOLER AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 31LBS OF SLICED MELONS,YOGURT,CHICKEN,STEAK & VEGEAN SANDWICHES,TURKEY WRAPS,CHEF SALADS AND VARIOUS PREPARED PACKAGED MEALS AT IMPROPER TEMPERATURES RANGING BETWEEN 58-63.8 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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 POTENTIALLY HAZARDOUS FOODS IN REACH IN DISPLAY COOLER AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 31LBS OF SLICED MELONS,YOGURT,CHICKEN,STEAK & VEGEAN SANDWICHES,TURKEY WRAPS,CHEF SALADS AND VARIOUS PREPARED PACKAGED MEALS AT IMPROPER TEMPERATURES RANGING BETWEEN 58-63.8 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.

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.