THE LOCAL OPTION TAVERN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 48.0F. THE COOLER WAS USED TO STORE POTENTALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESES. THE MANAGER TURNED DOWN THE TEMPERATURE TO THE THERMOMSTAT AND THE AIR TEMPERATURE WAS AT 35.6F BY THE END OF THE INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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 FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 47.3F, CRABCAKES AT 45.8F, CHEESE AT 47.4F, YOGURT AT 47.4F, SALAMI AT 47.4F, BUTTER AT 47.8F, MORTEDELLA AT 47.1F, FLANK STEAK AT 46.7F, CHICKEN AT 47.3F, AND SAUSAGE AT 46.5F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A.

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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 47.3F, CRABCAKES AT 45.8F, CHEESE AT 47.4F, YOGURT AT 47.4F, SALAMI AT 47.4F, BUTTER AT 47.8F, MORTEDELLA AT 47.1F, FLANK STEAK AT 46.7F, CHICKEN AT 47.3F, AND SAUSAGE AT 46.5F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A.

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.