LAWRENCE'S FISHERIES, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FRONT REACH IN COOLER AT IMPROPER AIR TEMPERATURE OF 61.6 DEGREES. REPAIR PERSON ARRIVED TO CORRECT REACH IN COOLER. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND SEVERAL POTENTIALLY HAZARDOUS FOOD PRODUCTS AT IMPROPER TEMPERATURE. SHRIMP, FISH, CATFISH AND CHICKEN ETC... ALL PRODUCT RANGING FROM 47.0 - 61.1 DRGREES IN TEMPERATURE. ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE $1300.00 150 POUNDS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.

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: FOUND SEVERAL POTENTIALLY HAZARDOUS FOOD PRODUCTS AT IMPROPER TEMPERATURE. SHRIMP, FISH, CATFISH AND CHICKEN ETC... ALL PRODUCT RANGING FROM 47.0 - 61.1 DRGREES IN TEMPERATURE. ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE $1300.00 150 POUNDS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.

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.