MAC ARTHUR'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: AIR TEMPERATURE TAKEN OF WALK-IN COOLER IN THE PREP AREA WAS FOUND AT IMPROPER TEMPERATURE OF 51.9F,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION 7-38-005(A)

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 POETENTIALL HAZARDOUS FOODS INSIDE THE WALK-IN COOLER AT IMPROPER TEMPERATURES,MEAT LOAF WAS FOUND AT 54.7F,TOTAL WEIGHT 11.5LBS,TOTAL COST $28.64,RICE WAS FOUND AT 53.6F,TOTAL WEIGHT,16.5LBS,TOTAL COST $9.50,RED BEANS WAS FOUND AT 52.9F,TOTAL WEIGHT 24LBS,TOTAL COST,$15.96,BLACKEYED PEAS WAS FOUND AT 50.9F,TOTAL WEIGHT 12LBS,TOTAL COST $16.99,MEAT SAUCE WAS FOUND AT 52.9F,TOTAL WEIGHT,21LBS,TOTAL COST $8.99,ALL FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION TOTAL WEIGHT FOR ALL FOOD PRODUCTS WERE 73LBS,TOTAL COST FOR FOOD ITEMS ARE $80.20 ,CRITICAL VIOLATION 7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMLICATION OF ICE BUILD-UP INSIDE THE WALK-IN COOLER ON FLOOR,INSTRUCTED CLEAN AND MAINTAIN EQUIPMENT

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOORS IN THE REAR STORAGE AREA,ALONG WALL BASE AND CORNERS

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: MUST CLEAN THE FLOORS IN THE REAR STORAGE AREA,ALONG WALL BASE AND CORNERS

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.