AL'S UNDER THE L Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO 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 WRITTEN CLEAN UP PROCEDURE OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING FOR VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT.PRIORITY FOUNDATION VIOLATION. 7-38-005. NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SIGNAGE AT ALL HAND SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS IN THE FRONT FOOD PREP AREA AT IMPROPER TEMPERATURE SLICED POTATOES @57.4F, AND POLISH SAUSAGES @63.0F AT FRYER IN BASKET.SAID FOOD WAS DISCARDED AND DENATURED DURING TIME OF INSPECTION. INSTRUCTED TO KEEP ALL COLD FOOD ITEMS AT 41F OR BELOW AT ALL TIMES. PRIORITY FOUNDATION. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 95 RODENT DROPPINGS THRU OUT FACILITY IN THE FOLLOWING AREAS.. 70 UNDERNEATH FRONT SERVICE COUNTER NEAR HOT HOLDING UNIT, 7 SCATTERED ALONG SIDE OF REFRIGERATOR UNIT NEXT TO FLAT TOP GRILL, AND 18 UNDERNEATH DESK IN OFFICE ALONG WALL. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, CLEAN AND SANITIZE AFFECTED AREA, MUST ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(a). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOIL USED TO LINE THE BOTTOM OF FOOD PREP TABLES, AND WIRED RACKS ON TOP OF 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED COLD HOLD UNIT/REFRIGERATOR IN FRONT PREP AREA IN DISREPAIR. INSTRUCTED TO REPAIR 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED RECEPTACLE IN RESTROOM WITH NO COVER. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE RECEPTACLE COVERING IN DISREPAIR WITH LARGE HOLES ON THE TOP. INSTRUCTED TO REPAIR.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED RECEPTACLE AREA FILLED WITH HEAVY CLUTTER AND UNNECCESARY ITEMS INCLUDING BUT NOT LIMITED TO WHITE LARGE BUCKETS, CARDBOARD BOXES, CONSTRUCTION ITEMS, OLD UNUSED SOILED EQUIPMENT AND DIRT AND GARBAGE DEBRIS ON GROUND THRU OUT SAID AREA. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND MAINTAIN A CLEAN STORAGE AREA.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY FOOD, GREASE AND DIRT DEBRIS ON FLOORS THRU OUT ESTABLISHMENT UNDER FRONT SERVICE COUNTERS, BEHIND ALL REFRIGERATORS, UNDER FRYER EQUIPMENT , AND FLAT TOP GRILL. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN SAID AREAS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED INADEQUATE LIGHTING IN THE DISH WASHING/ REAR FOOD PREP AREA, AND DRY STORAGE. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED INADEQUATE LIGHTING IN THE DISH WASHING/ REAR FOOD PREP AREA, AND DRY STORAGE. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.