IMPERIAL CONV & GERIATRIC Gets Conditional Pass on Health Inspection - Chicago Long term care

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. TWO (2) COOLERS FOUND AT IMPROPER TEMPERATURES. ONE COOLER IN "IVY PANTRY" FOUND AT 52F WITH FOODS SUCH AS MILK AT 49.5F. THE SECOND COOLER IN THE MAIN KITCHEN FOUND AT 50F WITH MILK AT 46.9F. COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED @ 312-746-5426 FOR INSPECTION AND TAG REMOVAL.

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: All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES FROM 46.9F TO 49.5F. APPROXIMATELY 6 DOZEN PINTS OF MILK 2 DOZEN APPLE SAUCE. ALL FOODS DISCARDED.

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: All cold food shall be stored at a temperature of 40F or less. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES FROM 46.9F TO 49.5F. APPROXIMATELY 6 DOZEN PINTS OF MILK 2 DOZEN APPLE SAUCE. ALL FOODS DISCARDED.

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.