YELLOW ROSE CAFE INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED THE FOLLOWING POTENTAILLY HAZARDOUS FOOD ITEMS AT IMPROPER INTERNAL TEMPERATURES BETWEEN 52.5F TO 78.1F AT FOOD PREP TABLE BEING OFFERED FOR SALE. 3 TRAYS OF EGGS AT 52.4F, HAM AT 78.1F AND HASH BROWN AT 52.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS WORTH 26IBS AT $60 THROUGH THE DENATURING PROCESS. CRITIACAL CITATION ISSUED FOR 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: INSTRUCTED TO LABEL ALL FOOD ITEMS INSIDE CHEST FREEZER AND WHERE EVER NEEDED WITH DATE AND NAME OF PRODUCTS.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN UPRIGHT FREEZER BY SODA DISPENSER AT THE FRONT COUNTER

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO PROPERLY CLEAN SANITZE AND MONITOR AT ALL TIMES NOZZLES OF THE SODA DISPENSER AT THE FRONT DISPLAY AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO PROPERLY CLEAN SANITZE AND MONITOR AT ALL TIMES NOZZLES OF THE SODA DISPENSER AT THE FRONT DISPLAY AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.