LA ESPERANZA RESTAURANT 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 AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED COOKED BEANS AT 44.4F, EGGS AT 43.9F, COOKED RICE AT 43.5F, SOUP AT 44.4F, BEEF AT 43.9F, SHRIMP AT 43.5F, CHICKEN AT 43.9F, MILK AT 43.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 550# OF FOOD WORTH $807. CRITICAL VIOLATION 7-38-005A.

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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED COOKED BEANS AT 44.4F, EGGS AT 43.9F, COOKED RICE AT 43.5F, SOUP AT 44.4F, BEEF AT 43.9F, SHRIMP AT 43.5F, CHICKEN AT 43.9F, MILK AT 43.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 550# OF FOOD WORTH $807. CRITICAL VIOLATION 7-38-005A.

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.