DAMATO BAKERY #1 Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES SUCH AS: SLICED DELI MEAT AT 50.1F, TURKEY 50.1F, HAM 47.6F, STORED IN THE TOP OF PREP COOLER. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. OBSERVED SAUSAGE, CHEESE AND SUPREME PIZZA'S STORED ON COUNTER AND DISPLAYED FOR SALE AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 75.9F TO 79.2F. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, DISPLAY, AND SERVICE. INSTRUCTED MANAGER TO DISCARD AND DENATURE APP. 50LBS OF PRODUCT AT TOTAL COST OF $350. CRITICAL CITATION ISSUED #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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES SUCH AS: SLICED DELI MEAT AT 50.1F, TURKEY 50.1F, HAM 47.6F, STORED IN THE TOP OF PREP COOLER. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. OBSERVED SAUSAGE, CHEESE AND SUPREME PIZZA'S STORED ON COUNTER AND DISPLAYED FOR SALE AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 75.9F TO 79.2F. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, DISPLAY, AND SERVICE. INSTRUCTED MANAGER TO DISCARD AND DENATURE APP. 50LBS OF PRODUCT AT TOTAL COST OF $350. CRITICAL CITATION ISSUED #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.