Forum 55 Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD NOT AT THE PROPER TEMPERATURE. FOUND 3 LBS OF COOKED CHICKEN, 3 LBS OF COOKED SHRIMP AND 3 LBS 0F COOKED ITALIAN SAUSAGE AT TEMPERATURES RANGING FROM 50.0-61.0F. FOOD WAS HELD ON TOP OF PREP COOLER. INSTRUCTED TO KEEP SUCH FOOD ITEMS AT THE PROPER TEMPERATURES @40.0F OR LOWER. ITEMS DISCARDED VALUED @ $40.00. CRITICAL CITIATION 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: UNLABELED BULK FOOD CONTAINER, INSTRUCTED TO LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: UNLABELED SPRAY BOTTLE (COOKING OIL) AT THE GRILL STATION. INSTRUCTED TO LABEL AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING WITH A HOLE AND PEELING PAINT IN THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN THE CEILING.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING WITH A HOLE AND PEELING PAINT IN THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN THE CEILING.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.