PEPES MEXICAN RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD- APPROX 25-LBS OF COOKED GROUND BEEF INSIDE OF WALK IN COOLER AT IMPROPER COLD TEMPERATURE,( 48.0F-52.0F). MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW.FOOD REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 60.00, CDI. CRITICAL VIOLATION 7-38-005A.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABLE/ DATE ALL COOKED FOODS AND FOODS NOT IN ORIGINAL CONTAINER INSIDE OF WALK IN COOLER,( BEEF, BEANS,ETC).

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: MUST LABLE/ DATE ALL COOKED FOODS AND FOODS NOT IN ORIGINAL CONTAINER INSIDE OF WALK IN COOLER,( BEEF, BEANS,ETC).

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.