111 TH FOOD & CELLULAR, INC Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE HEALTH. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO EMPLOYEE PROCEDURE IN PLACE FOR CLEAN UP OF VOMITING AND IIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. INSTRUCTED TO PROVIDE WITH ALL THENECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPRIOPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO QUATERNARY SANITIZER ON SITE AVAILABLE FOR QUATERNARY TESTING DEVICE PAPER KIT FOR USE AT 3- COMPARTMENT SINK DISHWASHING FACILITIES FOR SANITIZING FOOD EQUIPMENT AND UTENSILS. PRIORITY VIOLATION ISSUED 7-38-005

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO QUATERNARY SANITIZER ON SITE AVAILABLE FOR QUATERNARY TESTING DEVICE PAPER KIT FOR USE AT 3- COMPARTMENT SINK DISHWASHING FACILITIES FOR SANITIZING FOOD EQUIPMENT AND UTENSILS. PRIORITY VIOLATION ISSUED 7-38-005

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.