MICHAEL'S RESTAURANT, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE THREE DOOR REACH-IN COOLER: SLICE BEEF AT TEMP OF 46.7F.47.6F AND 48F; HOT DOG AT TEMP OF 51.7F; VARIOUS KIND OF CHEESE AT TEMP OF 54.8F; FETA CHEESES AT TEMP OF 46.9F TO 55.9F; SLICE TOMATOES AT TEMP OF 50.5F;SOUR CREAM AT TEMP OF 48.6F TO 48.9F;RAW HAMBURGER PATTIES AT TEMP OF 54.7F. COOKED SLICED ONIONS AT TEMP OF 94.4F. NO TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. UNIT MAINTAINS AIR TEMP OF 41.9F,FOOD DISCARDED AND DENATURED. POUNDS 40, VALUE $100 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE THREE DOOR REACH-IN COOLER: SLICE BEEF AT TEMP OF 46.7F.47.6F AND 48F; HOT DOG AT TEMP OF 51.7F; VARIOUS KIND OF CHEESE AT TEMP OF 54.8F; FETA CHEESES AT TEMP OF 46.9F TO 55.9F; SLICE TOMATOES AT TEMP OF 50.5F;SOUR CREAM AT TEMP OF 48.6F TO 48.9F;RAW HAMBURGER PATTIES AT TEMP OF 54.7F. COOKED SLICED ONIONS AT TEMP OF 94.4F. NO TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. UNIT MAINTAINS AIR TEMP OF 41.9F,FOOD DISCARDED AND DENATURED. POUNDS 40, VALUE $100 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.