YUMMY HALAL FOOD Gets Conditional Pass on Health Inspection - Chicago Mobile food preparer

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED ON THE MFP. AT THE TIME OF THE INSPECTION, THE MANAGER PRESENTED A XEROX COPY OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO ALWAYS POST THE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED A STAINED CUTTING BOARD ATTACHED TO THE PREP COOLER. INSTRUCTED TO REMOVE STAINS OR REPLACE CUTTING BOARD.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11 OBSERVED THE WRONG BUSINESS LICENSE NUMBER POSTED ON THE PASSENGER SIDE OF THE MFP AND NO BUSINESS LICENSE NUMBER POSTED ON THE LATERAL SIDE OF THE MFP. INSTRUCTED TO PROVIDE THE CORRECT LICENSE NUMBER (2900164) ON THE LATERAL SIDE OF THE MFP AT LEAST 2 INCHES IN HEIGHT.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED NO LOCKS PROVIDED FOR THE FRESH WATER INLETS LOCATED ON THE OUTSIDE REAR OF THE MFP. INSTRUCTED TO PROVIDE ADEQUATE PROTECTION FOR THE WATER INLET COMPARTMENTS AT ALL TIMES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED NO LOCKS PROVIDED FOR THE FRESH WATER INLETS LOCATED ON THE OUTSIDE REAR OF THE MFP. INSTRUCTED TO PROVIDE ADEQUATE PROTECTION FOR THE WATER INLET COMPARTMENTS AT ALL TIMES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.