AMERICAN AIRLINES ADMIRALS LOUNGE Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(A).

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.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A)(1) FOUND (TCS FOODS) HELD AT IMPROPER TEMPERATURES AT SELF SERVICE BUFFET (AMBIENT AIR TEMPERATURE OF HOT HOLDING UNIT AT 170.0F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:MEAT BALL SANDWICHES AT (96.4F-100.3F).INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR COLDER AND HOT FOODS MUST BE HELD HOT AT 135 OR HOTTER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 40#'S OF (TCS FOODS) WORTH APPROX. $90.00 AS STATED BY MANAGEMENT.PRIORITY VIOLATION 7-38-005,CITATION ISSUED-COS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 (D) REFRIGERATED READY-TO-EAT TCS FOODS HELD OVER NIGHT MUST BE PROPERLY LABELED WITH :PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 INSTRUCTED TO PROVIDE A SPLASHGUARD AT THE RIGHT SIDE OF HAND SINK WHICH IS NEXT TO A PREP WORK TABLE IN MAIN KITCHEN AND TO MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 (A) FOUND CLUTTER AND UNUSED EQUIPMENTS IN HIPSTER BAR ICE MACHINE STORAGE ROOM.INSTRUCTED TO ORGANIZE AND AND REMOVE UNNECESSARY ITEMS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 (A) FOUND CLUTTER AND UNUSED EQUIPMENTS IN HIPSTER BAR ICE MACHINE STORAGE ROOM.INSTRUCTED TO ORGANIZE AND AND REMOVE UNNECESSARY ITEMS.

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.