CORRIDOR BREWERY AND PROVISIONS Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED MULTIPLE CONTAINERS OF MUSSELS IN COOK LINE DRAWER COOLER AND WALK IN COOLER WITHOUT PROPER TAGS STORED WITH THE MUSSELS. OPERATOR VOLUNTARILY DISCARDED 40 LBS OF MUSSELS WORTH $100. INSTRUCTED THAT SHELLFISH MUST BE STORED WITH THEIR RESPECTIVE TAGS UNTIL THE LAST UNIT HAS BEEN SOLD OR DISCARDED AND THAT DIFFERENT BAGS OF SHELLFISH MUST NOT BE STORED MIXED TOGETHER. CRITICAL VIOLATION: 7-38-005(B)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED MULTIPLE CONTAINERS OF MUSSELS IN COOK LINE DRAWER COOLER AND WALK IN COOLER WITHOUT PROPER TAGS STORED WITH THE MUSSELS. OPERATOR VOLUNTARILY DISCARDED 40 LBS OF MUSSELS WORTH $100. INSTRUCTED THAT SHELLFISH MUST BE STORED WITH THEIR RESPECTIVE TAGS UNTIL THE LAST UNIT HAS BEEN SOLD OR DISCARDED AND THAT DIFFERENT BAGS OF SHELLFISH MUST NOT BE STORED MIXED TOGETHER. CRITICAL VIOLATION: 7-38-005(B)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.