ISLAND PARTY HUT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN FOIL PANS NEXT TO THE GRILL (AT AMBIENT TEMPERATURE). NOTED CHICKEN, 83 DEGREES, 1 LB, $5 AND BURGERS, 80 DEGREES, 1 LB, $5. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED FACILITY TO MAINTAIN POTENTIALLY HAZARDOUS FOODS EITHER HOT, AT 140 DEGREES OR ABOVE, OR COLD AT 40 DEGREES OR BELOW. CRITICAL CITATION 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING PREPARATION. OBSERVED WHOLE PRODUCE (ORANGES, LIMES, LEMONS, TOMATOES, KALE) IN THE WALK IN COOLER. OPERATOR DOES NOT HAVE FACILITIES TO WASH PRODUCE BEFORE SERVING OR WASH DISHES. INSTRUCTED TO REMOVE WHOLE PRODUCE FROM PREMISES AND TO PROVIDE ONLY PRE-SLICED (SLICED/PREPPED AT A LICENSED COMMISSARY) ON SITE. SERIOUS CITATION ISSUED: 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING PREPARATION. OBSERVED WHOLE PRODUCE (ORANGES, LIMES, LEMONS, TOMATOES, KALE) IN THE WALK IN COOLER. OPERATOR DOES NOT HAVE FACILITIES TO WASH PRODUCE BEFORE SERVING OR WASH DISHES. INSTRUCTED TO REMOVE WHOLE PRODUCE FROM PREMISES AND TO PROVIDE ONLY PRE-SLICED (SLICED/PREPPED AT A LICENSED COMMISSARY) ON SITE. SERIOUS CITATION ISSUED: 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.