SUNDAY DINNER Fails Health Inspection - Chicago Catering

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. Unlicensed business has open food on premises. All open product processed in this premises including 15# of cooked bean cassarole (cassoulet), 3 gal duck fat, 14 qts of meat stocks, 5 gal peanut butter, 1 gallon of mustard, 3# ramp butter and 200 assorted granola bars made and packaged here were dumped and denatured. 40# of dried cherries have been tagged held for inspection by the C.D.P.H. and left in the walk in cooler. Approximately 60# of product valued at $1300.00 was discarded.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. Unlicensed business has open food on premises. All open product processed in this premises including 15# of cooked bean cassarole (cassoulet), 3 gal duck fat, 14 qts of meat stocks, 5 gal peanut butter, 1 gallon of mustard, 3# ramp butter and 200 assorted granola bars made and packaged here were dumped and denatured. 40# of dried cherries have been tagged held for inspection by the C.D.P.H. and left in the walk in cooler. Approximately 60# of product valued at $1300.00 was discarded.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.