PASS W/ CONDITIONS
Risk 1 (High)
ILLINOIS SPORTSERVICE INC. Gets Conditional Pass on Health Inspection - Chicago Stadium
August 31, 2011
Short Form Complaint
License #14616
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (90LBS OF READY TO EAT CHEESE SLICES) STORED INSIDE BEVERAGE REFRIGERATOR(AIR TEMPERATURE OF BEVERAGE REFRIGERATOR AT 39.8F) AT IMPROPER TEMPERATURE OF 44.6F-46.4F. NO TIME TEMPERATURE LOGS PROVIDED, MANAGER VOLUNTARILY DISCARDED SAID FOOD PRODUCTS AT THIS TIME. APPROXIMATE VALUE $170.00. INSTRUCTED TO KEEP COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) CITATION ISSUED.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (90LBS OF READY TO EAT CHEESE SLICES) STORED INSIDE BEVERAGE REFRIGERATOR(AIR TEMPERATURE OF BEVERAGE REFRIGERATOR AT 39.8F) AT IMPROPER TEMPERATURE OF 44.6F-46.4F. NO TIME TEMPERATURE LOGS PROVIDED, MANAGER VOLUNTARILY DISCARDED SAID FOOD PRODUCTS AT THIS TIME. APPROXIMATE VALUE $170.00. INSTRUCTED TO KEEP COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) CITATION ISSUED.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection