SHIRLEY RYAN ABILITY LAB Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- GRILLED ONIONS AT 118.0 F, COOKED VEGETABLES AT 110.2 F. FOUND SAID FOODS ON TOP OF WARMER TABLE TOP AT FRONT SERVICE LINE WHICH HOLDS HOT FOODS SET AT OVER 140.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HELD HOT. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOOD VOLUNTARILLY DISCARDED. 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 POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- GRILLED ONIONS AT 118.0 F, COOKED VEGETABLES AT 110.2 F. FOUND SAID FOODS ON TOP OF WARMER TABLE TOP AT FRONT SERVICE LINE WHICH HOLDS HOT FOODS SET AT OVER 140.0 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HELD HOT. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOOD VOLUNTARILLY DISCARDED. 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.