HYATT REGENCY MCCORMICK PLACE Gets Conditional Pass on Health Inspection - Chicago Restaurant/bar

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD INSIDE WALK IN COOLERS AT IMPROPER TEMPERATURES.FOUND 5 POUNDS HAM AT 62.7F, 5POUNDS BLUE CHEESE AT 62.6F, 20 POUNDS CHEESE AT 59.1F, 5POUNDS SALAMI AT 61.2F, AND 15 POUNDS OF FINISHED FRENCH TOAST AT 51.3F. CRITICAL VIOLATION. CITATION ISSUED. CRITICAL VIOLATION. CITATION ISSUED. INSTRUCTED MANAGEMENT TO PROPERLY COOL FOOD BEFORE STORING INSIDE COOLERS. 50 POUNDS FOOD DISPOSED VALUE AT $100.00

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 FOOD INSIDE WALK IN COOLERS AT IMPROPER TEMPERATURES.FOUND 5 POUNDS HAM AT 62.7F, 5POUNDS BLUE CHEESE AT 62.6F, 20 POUNDS CHEESE AT 59.1F, 5POUNDS SALAMI AT 61.2F, AND 15 POUNDS OF FINISHED FRENCH TOAST AT 51.3F. CRITICAL VIOLATION. CITATION ISSUED. CRITICAL VIOLATION. CITATION ISSUED. INSTRUCTED MANAGEMENT TO PROPERLY COOL FOOD BEFORE STORING INSIDE COOLERS. 50 POUNDS FOOD DISPOSED VALUE AT $100.00

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.