YOLK CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures: In the hot holding unit, 1.5lbs of cooked chicken @ 82.5F; on the counter at the cooking line found 5lbs of egg based french toast batter @ 65.8F; on a cart in front prep area found 10lbs of raw eggs @ 52.5F; in the cold hold unit on the right side of cooking line found 1/2 lb of raw, shelled eggs @ 76.5F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator discarded denatured foods during inspection. 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: Observed the following potentially hazardous foods at improper temperatures: In the hot holding unit, 1.5lbs of cooked chicken @ 82.5F; on the counter at the cooking line found 5lbs of egg based french toast batter @ 65.8F; on a cart in front prep area found 10lbs of raw eggs @ 52.5F; in the cold hold unit on the right side of cooking line found 1/2 lb of raw, shelled eggs @ 76.5F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator discarded denatured foods during inspection. 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.