“Chicken breast Two adult and child ”

“Inspection Failure: 16-Jan-20
Details: > OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION FOOD CERTIFICATE POSTED OR PROVIDED. PRIORITY FOUNDATION ISSUED 7-38-020
> OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION ISSUED 7-38-010
> OBSERVED EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST... See More PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES,FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NORO VIRUS. PRIORITY FOUNDATION > OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE COOLERS AT IMPROPER TEMPERATURES. APPROX 8-LBS OF COOKED HAMBURGERS AT 105.F, 15-LBS OF COOKED CHICKEN BREAST AT 72.0F,27-2-LB CONTAINERS OF ICE CREAM MIX AT 50.0F, 3- 5-LB BUCKETS( APPROX 133LBS) OF HOMEMADE RED SAUCE AT 50.0F,75-LBS OF PRE-COOKED BEEF AT 50.0F,5-LBS OF COOKED BEEF MEATBALLS AT 50.0F, 20-LBS OF RAW SHELL EGGS AT 51.0F, 5-LBS OF CORN DOGS AT 49.8F IN WALK IN COOLER. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW.ALL FOODS WAS REMOVED BY MANAGER APPROX COST OF $950.00-COS. PRIORITY VIOLATION ISSUED 7-38-005. > OBSERVED WALK IN COOLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 41.0F OR BELOW. WALK IN COOLER WILL BE TAGED HELD FOR INSPECTION. INSTRUCTED TO USE ADDITIONAL 2 COOLERS AND WALK IN FREEZER UNTIL TAG IS REMOVED BY THE HEALTH DEPT. PRIORITY VIOLATION ISSUED 7-38-005 > OBSERVED NO METAL STEM FOOD TEMPERATURE MEASURING DEVICE TO MONITORING FOOD TEMPERATURES. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-005 Source: Chicago Health Dept ”

“Spicy chicken breast  Today  ”

“Inspection Failure: 14-Jan-20
Details: > OBSERVED EMPLOYEE PROCEDURE IN PLACE FOR CLEAN UP FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER NO SUPPLIES. INSTRUCTED TO PROVIDE WITH ALL THE NECESSAR ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK,DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION
> IMPROPER COLD TEMPERATURES OF (TCS)... See More FOODS INSIDE COOLER. APPROX 75-LBS OF COOKED EGGROLLS AT IMPROPER COLD TEMPERATURES OF 49.0-51.0F, 40-LBS OF COOKED CHICKEN BREAST AT 53.0F, 20-LBS OF COOKED SHRIMP AT 56.0F, AND 50-LBS OF CRAB RANGOONS AT IMPROPER TEMPERATURES OF 56.0F-58.0F. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW. APPROX 25-LBS OF RAW SHELL EGGS AT 51.0F TO 61.0F. ALL FOODS WAS REMOVED AND DISCARDED BY (PIC) AT COST APPROX $ 175.00-COS. PRIORITY VIOLATION ISSUED 7-38-005 > OBSERVED COOLER BEING USED MAINTAINED AT IMPROPER TEMPAERATURE OF 53.0F. COOLER TAG HELD FOR INSPECTION UNTIL TAG IS REMOVED BY THE HEATH DEPT. COOLER MUST MAINTAIN 41.0F OR BELOW. MUST REPAIR COOLER. INSTRUCTED NOT TO USE COOLER. MUST USE ADDITIONAL COOLER ON SITE THAT MAINTAINING 41.0 OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005 > EVIDENCE OF IMPROPER PEST CONTROL. 5- MICE DROPPINGS ON FLOORS UNDER DRY STORAGE ROOM UNITS, 16- DROPPINGS UNDER POP UNIT SHELVES,7- DROPPINGS CORNER IN FURNACE ROOM FLOOR.INSTRUCTED TO CLEAN/SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-020(A). > OBSERVED FLOOR IN REAR BACK STORAGE ROOM AND BASEMENT STAIRS NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN. > OBSERVED NO PROOF OF ALLERGEN TRAINING FOR PIC. INSTRUCTED ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN TRAINING. Source: Chicago Health Dept ”

“I got food poisoning from eating there. The only meat I ate was steak and chicken My husband and I went there at 3 p.m. on Sunday the 12th. I had chicken breast which was the only thing my husband didn't have that I had. The symptoms started about 2... See More hours after I left and by midnight I was vomiting had bad diarrhea an excruciating pain in my stomach ”

“chicken breast organic. 8 other guests who were at my house for dinner all developed same symptoms within 48 hours ”

“chicken breast Symptoms emerged approximately 12 hours after consumption. ”

“sweet fire chicken breast 1 person. Within 15 min of eating the meal. 3 people ate at that restaurant but everyone had different food. The person who got sick ate sweet fire chicken breast  ”

“Ate food from a Chinese Food restaurant, I ordered almond chicken combo which includes chicken fried rice and vegetables and chicken breast fillets. 1 1/2 hours after eating, my stomach started cramping, I became nauseated and nearly defacated on myself. I was up all night with diarrhea, sweating and pain.... See More I took Pepto Bismol; the symptoms persisted. Now the next day up until 1pm., I cannot eat, I still feel nauseated, have stomach cramps, a mild headache and I am going back and forth to the bathroom straining to make a bowel movement. : I am reminded that I asked for green onions on my foot: almond chicken combo, which includes fried chicken breast, fried rice and steamed vegetables; broccoli, baby corn, onions,etc. The chicken was not done;was hard to bite. I ate parts of it because I was extremely hungry, but I did stop eating due to my non- satisfaction of how undone it was. Istill have well over half the food left over in my refrigerator. And now two days later I still have headache and stomach cramps and I am extremely gaseous. I report the fact of the green onions because upon calling the restaurant, I was told I was the only called ”

“2 people in house, food poison from chicken breast. Violent vomiting and diarrhea. No question, not flu. ”