PASS W/ CONDITIONS
Risk 1 (High)
IYANZE Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 28, 2016
Short Form Complaint
License #1909713
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE IN HOT HOLDING UNIT. EQUSI VEGETABLES AT 100.0F, 2LBS; SPINACH STEW AT 100.OF, 3 LBS. INSTRUCTED MANAGER THAT ALL HOT FOOD IN HOT HOLDING UNIT MUST MAINTAIN A TEMPERATURE OF 140.0F OR ABOVE. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $35.00 TOTAL 5 LBS.
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