PORTER KITCHEN AND DECK Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF FOODS. APPROX 2-LBS OF COOKED DICED CHICKEN IN PREP COOLER AT IMPROPER TEMPERATURE OF 70.0F, APPROX5-LBS OF COOKED SALMON INSIDE HOT HOLDING UNIT AT 111.0F, 10-LBS OF CHICKEN BREAST AT 132.9F. INSTRUCTED TO MAINTAIN HOT FOODS AT 140.0F OR HIGHER AND COLD FOODS AT 40.0F OR BELOW. MANAGER REMOVED FOODS AND DISCARDED AT APPROX COST OF $ 100.00. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER HANDLING,CHOPPING FRESH CHIVES,( GARNISH) WITH BARE HANDS. INSTRUCTED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. EMPLOYEE DISCARDED FRESH CHIVES AND WASHED HANDS AND PUT GLOVES ON-CDI . NO BARE HAND CONTACT DISCUSSED IN PREVIOUS REPORT #2081310 DATED 8-24-17. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER HANDLING,CHOPPING FRESH CHIVES,( GARNISH) WITH BARE HANDS. INSTRUCTED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. EMPLOYEE DISCARDED FRESH CHIVES AND WASHED HANDS AND PUT GLOVES ON-CDI . NO BARE HAND CONTACT DISCUSSED IN PREVIOUS REPORT #2081310 DATED 8-24-17. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.