MARSHALL'S LANDING Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE USE BARE HANDS WITH READY TO EAT PRODUCT: NOTED EMPLOYEE HOLD A SLICE OF BREAD WITH BARE HANDS WHILE SPREADING AVOCADO ON IT, THEN USE BARE HANDS TO GRAB SEEDS AND SALAD GREENS FROM PREP COOLERS AND PLACE ON TOP OF THE BREAD. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. EMPLOYEE WASHED HANDS AND PUT ON CLEAN GLOVES UPON REQUEST. CRITICAL VIOLATION: 7-38-010(A)

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO VALID CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, DAIRY-BASED COFFEE DRINKS, SAUSAGE) PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES, WITH VALID CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. A CITY OF CHICAGO CERTIFIED FOOD MANAGER FOR THE FACILITY DID NOT ARRIVE ON SITE WITH VALID CERTIFICATE UNTIL AFTER 10 AM. SERIOUS VIOLATION: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO VALID CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, DAIRY-BASED COFFEE DRINKS, SAUSAGE) PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES, WITH VALID CERTIFICATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. A CITY OF CHICAGO CERTIFIED FOOD MANAGER FOR THE FACILITY DID NOT ARRIVE ON SITE WITH VALID CERTIFICATE UNTIL AFTER 10 AM. SERIOUS VIOLATION: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.