STAX CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: HOLLANDAISE SAUCE FOUND AT 109 DEGREES ON TOP OF SHELF ABOVE GRILL IN FOOD PREP AREA. CUT TOMATOES FOUND SITTING ON PREP TABLE IN DEEP 1/4 PAN WITH 1/4 OF THE PAN IN AN ICE BATH AND THE PRODUCT AT 51.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW COLD OR AT 140 DEGREES OR ABOVE HOT UNTIL SERVED. PRODUCT 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: HOLLANDAISE SAUCE FOUND AT 109 DEGREES ON TOP OF SHELF ABOVE GRILL IN FOOD PREP AREA. CUT TOMATOES FOUND SITTING ON PREP TABLE IN DEEP 1/4 PAN WITH 1/4 OF THE PAN IN AN ICE BATH AND THE PRODUCT AT 51.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW COLD OR AT 140 DEGREES OR ABOVE HOT UNTIL SERVED. PRODUCT 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.