FIFTY FOUR ELEVEN Fails Health Inspection - Chicago Mobile food dispenser

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND HOT HOLDING UNIT NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 140F OR HIGHER. UNIT HAD AN AIR TEMPERATURE OF 130.8F. INSTRUCTED TO HAVE UNIT FIXED SO IT MAINTAINS AN AMBIENT OF 140F OR HIGHER. CRITICAL VIOLATION 7-38-090 LICENSE SUSPENDED.

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: FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE AB0VE HOT HOLDING UNIT AT IMPROPER TEMPERATURE. TEMPS. RANGED FROM 119.4F-121.6F AND INCLUDED, MALBIC BEEF, BBQ CHICKEN, SPINACH AND CHEESE, BEEF, BACON DATES AND GOAT CHEESE, SWEET CORN AND CARAMELIZED ONION AND PARMESAN. A COMBINED WEIGHT OF APPROX. 15LBS. VALUED AT $715.00 WERE DISCARDED. INSTRUCTED TO KEEP POTENTIALLY HAZARDOUS FOODS AT 140F OR HIGHER AT ALL TIMES. 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE AB0VE HOT HOLDING UNIT AT IMPROPER TEMPERATURE. TEMPS. RANGED FROM 119.4F-121.6F AND INCLUDED, MALBIC BEEF, BBQ CHICKEN, SPINACH AND CHEESE, BEEF, BACON DATES AND GOAT CHEESE, SWEET CORN AND CARAMELIZED ONION AND PARMESAN. A COMBINED WEIGHT OF APPROX. 15LBS. VALUED AT $715.00 WERE DISCARDED. INSTRUCTED TO KEEP POTENTIALLY HAZARDOUS FOODS AT 140F OR HIGHER AT ALL TIMES. 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.