TAHOORA SWEETS & BAKERY Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND DISPLAY CAKE COOLER IN DINING ARE AT IMPROPER TEMPERATURE: AIR TEMP OF 52.6F TO 56F,THEIR OWN THERMOMETER SHOWED TEMPERATURE OF 56F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE COOLER: VARIOUS SLICES OF CAKE. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE,COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND VARIOUS KIND OF SLICED CREAM CAKE AT TEMP OF 47.8F,48.9F ,50.7F AND 52F STORED INSIDE THE DISPLAY CAKE COOLER IN DINING AREA. FOOD DISCARDED AND DENATURED. POUNDS 99, VALUE 495.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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD PRODUCTS REMOVED FROM ORIGINAL CONTAINERS. INSTRUCTED ONCE FOOD PRODUCTS ARE REMOVED FROM ORIGINAL CONTAINER MUST BE LABELED

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD PRODUCTS REMOVED FROM ORIGINAL CONTAINERS. INSTRUCTED ONCE FOOD PRODUCTS ARE REMOVED FROM ORIGINAL CONTAINER MUST BE LABELED

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.