PASS W/ CONDITIONS
Risk 1 (High)
McCORMICK PLACE Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 20, 2010
Canvass
License #1932257
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 23 READY TO EAT SALADS, 15 SMALL CARTONS OF MILK, 6 YOGURTS, AND 6 DELI MEAT SANDWICHES IN DISPLAY COOLER CASES AT IMPROPER TEMPERATURES RANGING FROM 49.0-50.1F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD PRODUCTS. APPROXIMATE VALUE $326.00. CRITICAL CITATION 7-38-005(A)ISSUED UNDER LICENSE #1932257.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 23 READY TO EAT SALADS, 15 SMALL CARTONS OF MILK, 6 YOGURTS, AND 6 DELI MEAT SANDWICHES IN DISPLAY COOLER CASES AT IMPROPER TEMPERATURES RANGING FROM 49.0-50.1F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD PRODUCTS. APPROXIMATE VALUE $326.00. CRITICAL CITATION 7-38-005(A)ISSUED UNDER LICENSE #1932257.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection