La Viva Kitchen Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods found at improper temperatures in the following areas: walk in cooler: 20lbs raw chicken @ 50.4f-51.4f ($150); 2lbs chicken kabobs @ 54.9f ($13); and 2lbs salmon kabobs @ 55.2f ($15). In the reach in cooler on the west side of kitchen: 2lbs sliced tomato @ 46.6f ($10); 2lbs black beans @ 54.9f ($6). In the reach in cooler across from cooking line: 2lbs of cooked shell pasta @63.9f ($6); and 2lbs of cooked linguini pasta @ 53.9f ($6). Operator voluntarily discarded denatured foods. Instructed all potentially hazardous foods must be kept below 40f (for cold foods) or (hot foods) at 140f or higher. Also advised to cool hot foods from 140f to 70f in two hours, and from 70f to 40f (or less) in four hours. Critical violation 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found several items without proper labels. Instructed facility to label bulk food items with name, and prepackaged or prepped potentially hazardous foods with name and date. Must maintain.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found several items without proper labels. Instructed facility to label bulk food items with name, and prepackaged or prepped potentially hazardous foods with name and date. Must maintain.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.