MASTERS PANCAKE HOUSE 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 HOLDING/STORING TEMPERATUERES: 2 DOZEN EGGS AT 58.9F AND ALSO COOKED HAM AT 57.0F (ON COUNTERTOP). NO TEMPERATURES LOGS ON SITE. MGR VOLUNTAIRLY DISCARDED AND DENATURED SAME. APPROX 10LBS. $50 VALUE. CITATION ISSUED 7-38-005A CRITICAL. INSTD TO MAINTAIN PRODUCT TEMPERATURE AT 40F OR BELOW AT ALL TIMES.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ONE WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON SITE OR ON ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. (HAM, EGGS). PROVIDE SAME CITATION ISSUED 7-38-012 SERIOUS.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTD TO LABEL AND DATE ALL READY TO EAT FOODS IN WALK-IN COOLER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTD TO LABEL AND DATE ALL READY TO EAT FOODS IN WALK-IN COOLER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.