LEVY RESTAURANTS @ WRIGLEY FIELD Gets Conditional Pass on Health Inspection - Chicago Stadium

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higherPOTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. STAND:#3020- TRIPPER'S -FOUND 5 HOT DOGS STORED INSIDE THE HOT HOLDING UNIT AT IMPROPER TEMPERATURE 130F TO 131F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.HOT HOLDING UNIT MAINTAINS TEMP OF 157F.FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION:7-38-005(A) H000074237-16

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD TOUCHING NON-FOOD CONTACT SURFACE, SUCH AS KITCHEN EQUIPMENT AND ALSO WIPING UNIFORM WITH BARE HANDS AND WITHOUT WASHING HAND PUT ON FOOD GLOVES AND CONTINUE TO HANDLE FOOD,A READY TO EAT FOOD. CRITICAL VIOLATION:7-38-010(A) H000074237-16

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. STAND:#3020 TRIPPER'S-RELOCATE PAPER TOWELS DISPENSER FROM SIDE OF THE EXPOSED HAND SINK.ORGANIZE SERVING PAPER TOWELS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STAND:# 3020-TRIPPER'S-KEEP FLOOR DRYED UNDER THE FRONT COUNTER

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. STAND:# 3020-TRIPPER'S-KEEP FLOOR DRYED UNDER THE FRONT COUNTER

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.