SARPINO'S PIZZERIA Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED CHEESES AT 43.8-47.3F, BLUE CHEESE DRESSING AT 45.3F, EGGS AT 46.2F, MEAT SAUCE AT 45.8F, ROASTED RED PEPPERS AT 45.8F, SOUR CREAM AT 44.7F. MANAGEMENT VOLUNTARILY DISCARDED 250# OF FOOD WORTH $950. 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED CHEESES AT 43.8-47.3F, BLUE CHEESE DRESSING AT 45.3F, EGGS AT 46.2F, MEAT SAUCE AT 45.8F, ROASTED RED PEPPERS AT 45.8F, SOUR CREAM AT 44.7F. MANAGEMENT VOLUNTARILY DISCARDED 250# OF FOOD WORTH $950. 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.