312 FISH MARKET Gets Conditional Pass on Health Inspection - Chicago Shared kitchen user (long term)

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO COMPLETED EMPLOYEE HEALTH POLICIES ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 ISSUED. CORRECTED ON SITE.

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HOT RUNNING WATER AT THE EXPOSED HANDSINK IN THE SHARED KITCHEN AREA OVER 180F. INSTRUCTED THAT HOT RUNNING WATER AT AN EXPOSED HANDSINK SHOULD BE AT 100F OR AT A MAXIMUM OF 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. MUST ADJUST WATER TEMPERATURE AT HANDSINK. PRIORITY VIOLATION 7-38-030(C) ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: THE FOOD STORAGE CONTAINER STORING RICE IN THE KITCHEN WAS NOT LABELED; INSTRUCTED TO LABEL CONTAINER. CORRECTED ON SITE.

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.

This violation was corrected during the inspection.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: FOUND WIPING CLOTHS IN THE PREP AREAS ON TOP OF PREP SURFACES AND NOT STORED IN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZING SOLUTION AND MAINTAIN WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT ON THE CEILING VENTS IN THE KITCHEN; INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED THAT ALL EMPLOYEES MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED THAT ALL EMPLOYEES MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.