MOGADISHU RESTAURANT INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following foods at improper temperatures in the hot holding unit: 2lbs of tuna @ 88.9F; 1.5lbs of fish @ 69.0F; 3lbs of cooked spinach casserole @ 115.5F; 2lbs of cooked bean stew @ 119.3F; 2lbs of goat meat @ 89.6F; and 1lbs of bake bread (with egg and cheese) @ 48.8F. Instructed all potentially hazardous foods must be kept at 40F or less, or 140 or higher at all times. Operator voluntarily discarded denatured foods during inspection, totally $90 in value. 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: Found the following foods at improper temperatures in the hot holding unit: 2lbs of tuna @ 88.9F; 1.5lbs of fish @ 69.0F; 3lbs of cooked spinach casserole @ 115.5F; 2lbs of cooked bean stew @ 119.3F; 2lbs of goat meat @ 89.6F; and 1lbs of bake bread (with egg and cheese) @ 48.8F. Instructed all potentially hazardous foods must be kept at 40F or less, or 140 or higher at all times. Operator voluntarily discarded denatured foods during inspection, totally $90 in value. 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.