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

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED READY-TO-EAT, TCS FOODS REFRIGERATED MORE THAN 24 HOURS IN THE COOLERS NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL APPLICABLE FOODS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED AN INVALID FOOD HANDLER CERTIFICATE FOR ONE OF THE FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR EACH FOOD HANDLING EMPLOYEE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED AN INVALID FOOD HANDLER CERTIFICATE FOR ONE OF THE FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR EACH FOOD HANDLING EMPLOYEE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.