LOTTIE'S PUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED TURKEY AT 45F, CHICKEN WINGS AT 51.3F, STEAK TACOS AT 46.4F, CUT TOMATOES AT 47.5F, BLUE CHEESE AT 47.4F, GUACAMOLE AT 47.1F, SAUSAGE AT 50.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.

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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED TURKEY AT 45F, CHICKEN WINGS AT 51.3F, STEAK TACOS AT 46.4F, CUT TOMATOES AT 47.5F, BLUE CHEESE AT 47.4F, GUACAMOLE AT 47.1F, SAUSAGE AT 50.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.

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.