PRAIRIELAND MONTESSORI Gets Conditional Pass on Health Inspection - Chicago Daycare (2 - 6 years)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- TURKEY PATTIES BETWEEN 47.7-55.4 F, COOKED POTATOES AT 57.2 F AND FRENCH TOAST AT 47.7 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 OR BELOW. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS WERE RECEIVED EARLIER TODAY AND ALL VOLUNTARILLY DISCARDED. FOUND ALL COOLERS AMBIENT AIR TEMPERATURES AT 40 F OR BELOW. 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.