THE GREAT AMERICAN BAGEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found food in prep area at improper temperatures- 2.5lbs of turkey at 52.3f, 2.5lbs of chicken at 48.7f, 3lbs of pork at 47.5f, 3lbs of sausage at 48.6f, 16lbs of milk at 54.2f, 6lbs of yogurt at 52.1f, 1lb of hummus at 51.9f, and 1.5lbs of cheese at 50.2f. Operator discarded and denatured said items valued at $40. Instructed facility that all potentially hazardous foods must be maintained at 40f or below or 140f or above. 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 food in prep area at improper temperatures- 2.5lbs of turkey at 52.3f, 2.5lbs of chicken at 48.7f, 3lbs of pork at 47.5f, 3lbs of sausage at 48.6f, 16lbs of milk at 54.2f, 6lbs of yogurt at 52.1f, 1lb of hummus at 51.9f, and 1.5lbs of cheese at 50.2f. Operator discarded and denatured said items valued at $40. Instructed facility that all potentially hazardous foods must be maintained at 40f or below or 140f or above. 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.