AMERICANOS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED EMPLOYEES PROCEDURE ON SITE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES,FACE MASK, DISPOSABLE MOP AND APPROPRIATE 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROX 6-LBS OF COOKED PORK DATED (1-23-20) MAINTAINED AT IMPROPER COLD TEMPERATURE OF 48.0F. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW. FOOD REMOVED AND DISCARDED BY PIC AT COST APPROX $20.00- PRIORITY VIOLATION ISSUED 7-38-005

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NO LID ON ICE BIN IN BAR AREA.OBSERVED SHEET PANS USED FOR LIDS FOR ICE BINS. INSTRUCTED MANAGER TO PROVIDE PROPER LID TO PROTECT ICE FROM CONTAMINATION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXTERIOR OF COOLERS BEHIND THE BAR, ICE BINS NOT CLEAN OF DERIS, ETC. INSTRUCTED TO CLEAN/MAINTAIN TO PREVENT PEST BREEDING AREAS

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXTERIOR OF COOLERS BEHIND THE BAR, ICE BINS NOT CLEAN OF DERIS, ETC. INSTRUCTED TO CLEAN/MAINTAIN TO PREVENT PEST BREEDING AREAS

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.