LEVY RESTAURANTS AT GUARANTEED RATE FIELD Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND HOT HOLDING UNIT NOT MAINTAINING PROPER HOT HOLDING TEMPERATURE. 122.1F. CRITICAL VIOLATION. CITATION ISSUED. TAGGED UNIT.

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER HOT HOLDING TEMPERATURES INSIDE HOT HOLDING UNIT. 10 POUNDS OF SOUP AT 132.1F, 10 POUNDS OF CHEESE MACARONI AT 124.9F, 20 POUNDS CHICKEN AT 122.1F, AND 10 POUNDS MASHED POTATOES 122.3F. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES ON TABLES AT BUFFET AREAS. 5 POUND DICED TOMATOES AT 63.8F, 5 POUNDS COOKED ASPARAGUS AT 64.2F, 5 POUNDS COOKED MUSHROOMS AT 67.8F, AND 4 POUNDS CUT MELONS AT 63.9. CRITICAL VIOLATION. CITATION ISSUED.DISPOSED OF 69 POUNDS OF POTENTIALLY HAZARDOUS FOOD. APPROXIMATE VALUE $150.00

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER HOT HOLDING TEMPERATURES INSIDE HOT HOLDING UNIT. 10 POUNDS OF SOUP AT 132.1F, 10 POUNDS OF CHEESE MACARONI AT 124.9F, 20 POUNDS CHICKEN AT 122.1F, AND 10 POUNDS MASHED POTATOES 122.3F. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES ON TABLES AT BUFFET AREAS. 5 POUND DICED TOMATOES AT 63.8F, 5 POUNDS COOKED ASPARAGUS AT 64.2F, 5 POUNDS COOKED MUSHROOMS AT 67.8F, AND 4 POUNDS CUT MELONS AT 63.9. CRITICAL VIOLATION. CITATION ISSUED.DISPOSED OF 69 POUNDS OF POTENTIALLY HAZARDOUS FOOD. APPROXIMATE VALUE $150.00

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.