D-4 RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE OF 61.4F. REFRIGERATION UNIT WAS TAGGED. CRITICAL VIOLATION 7-38-005 (A)

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: OBSERVED 10LBS OF VEAL AT 70.2 F VALUED AT $40 AND 5 LBS OF SAUSAGE AT 58F VALUED $10. ALL FOOD WAS VOLUNTARILY DISCARDED AND DENATURED. 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: LONG STEM THERMOMETER MUST BE PURCHASED IN ORDER TO TAKE TEMPERATURE OF FOOD PRODUCT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WIPING CLOTHS STORED ON COUNTER. WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER SOLUTION WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: OBSERVED WIPING CLOTHS STORED ON COUNTER. WIPING CLOTHS NEED TO BE STORED WITHIN SANITIZER SOLUTION WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.