Evette's Lincoln Park Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 5 LBS OF BEEF AT 54.3F VALUED AT $25, 5 LBS OF LAMB AT 55.1 F VALUED AT $25 AND 3 LBS OF DICED TOMATOES VALUED AT 57.9 AT $5, 5 LBS OF CHEESE AT 56.4F VALUED AT $25. A TOTAL OF 18 LBS OF FOOD VALUED AT $80 WAS VOLUNTARILY DISCARDED. PRIOIRTY VIOLATION 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER/ COLD HOLD UNIT CONTAINING TIME/TEMPERAURE CONTROLLED FOODS INCLUDING BEEF AND LAMB AT AN AMBIENT AIR TEMPERATURE OF 57.F. COOLER WAS TAGGED. PRIORITY VIOLATION 7-38-005

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER/ COLD HOLD UNIT CONTAINING TIME/TEMPERAURE CONTROLLED FOODS INCLUDING BEEF AND LAMB AT AN AMBIENT AIR TEMPERATURE OF 57.F. COOLER WAS TAGGED. PRIORITY VIOLATION 7-38-005

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.