COBRA LOUNGE/ALL RISE BREWING CO. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER CURRENTLY IN USE, IN POOR REPAIR, UNABLE TO MAINTAIN PRODUCT TEMPERATURE, INTERNAL AIR TEMPERATURE OF 50.0F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. LARGE ACCUMULATION OF STANDING WATER FROM CONDENSER NOTED ON INTERNAL BOTTOM SHELF.

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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN CONTAINERS AT IMPROPER TEMPERATURE IN COOLER: HUMMUS 45.5F, PORK 45.9F (DATED 6/20 & 6/22) , CHICKEN 48.9F. ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED. APPROX 10LBS $50 VALUE. 7-38-005A CRITICAL VIOLATION.

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 IN CONTAINERS AT IMPROPER TEMPERATURE IN COOLER: HUMMUS 45.5F, PORK 45.9F (DATED 6/20 & 6/22) , CHICKEN 48.9F. ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED. APPROX 10LBS $50 VALUE. 7-38-005A CRITICAL VIOLATION.

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.