A.P. DELI INC. XI Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN AND MAINTAIN SIGNED POLICIES ON SITE. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED

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: NO COMPLETE VOMIT AND DIARRHEA CLEAN UP KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN ALL COMPONETS OF KIT. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 28 DELI HOAGIES SANDWICHES IN FRONT REACH IN COOLER AT IMPROPER TEMPERATURE OF 51.8 DEGREES. INSTRUCTED MANAGER ALL PREMADE READY TO EAT SANDWICHES MUST BE AT 41.0 OR BELOW AT ALL TIMES. ALL SANDWICHES HAVE BEEN DENATURED AND DISCARDED AT THIS TIME. 28 @ $6.06 = $169.68 5 LBS CRITICAL VIOLATION 7-38-005 CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND FRONT REACH IN COOLER FOR HOAGIE SANDWICHES AND BEVERAGES AT IMPROPER TEMPERATURE OF 58.5 DEGREES. ALL TCS FOODS HAVE BEEN REMOVED AT THIS TIME. COOLER BEING HELD FOR INSPECTION. NO TCS FOODS MAY BE STORED IN COOLER. INSTRUCTED TO REPAIR OR REPLACE UNIT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUSTY SHELVING UNIT IN WALK IN COOLER IN OF REPLACING. INSTRUCTED TO REPLACE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL FOOD CONTACT SURFACES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS AND BUILD UP. INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT AND PREP TABLES TO REMOVE ALL BUILD UP.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND FOOD SPILLS. INSTRUCTED TO DETAIL 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: EMPLOYEES ARE SCHEDULED FOR FOOD HANDLER CLASS INSTRUCTED TO OBTAIN CERTIFICATES AND MAINTAIN ON SITE.

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: EMPLOYEES ARE SCHEDULED FOR FOOD HANDLER CLASS INSTRUCTED TO OBTAIN CERTIFICATES AND MAINTAIN ON SITE.

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.