ANN SATHER RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 15 POUNDS OF TURKEY AT 44.0F IN THE WALK IN COOLER AND 10 POUNDS OF EGGS AT 51.3F IN THE PREP AREA. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID PRODUCT. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES OBSERVED. OBSERVED AN EMPLOYEE RINSING UTENSILS IN THE EXPOSED HANDSINK (COFFEE MACHINE GROUNDS HOLDER) AND AN EMPLOYEE HANDLING A CONTAINER OF POOLED EGGS WITH A FINGER IN THE CONTAINER AND TOUCHING OTHER UTENSILS WITHOUT WASHING HANDS. INSTRUCTED FACILITY THAT EXPOSED HANDSINKS ARE TO BE USED FOR HANDWASHING ONLY AND THAT EMPLOYEES SHALL WASH HANDS AT EVERY CHANCE OF POSSIBLE CONTAMINATION. CRITICAL CITATION ISSUED 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED FACILITY TO LABEL ALL BULK FOOD CONTAINERS AND TO MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKETS ON COOLERS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO REPLACE AND MAINTAIN. OBSERVED DAMAGED SURFACES ON BOTH CHEST FREEZERS LOCATED IN THE DRY STORAGE AREA OF THE BASEMENT. INSTRUCTED FACILITY TO REPAIR/REPLACE AND TO MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DIRT ACCUMULATION IN GASKETS THROUGHOUT FACILITY. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED DUST ACCUMULATION ON THE WALK IN COOLER FAN GUARDS. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN. OBSERVED SLIGHT MINERAL BUILDUP ON THE INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED A MISSING FLOOR DRAIN IN THE BASEMENT STORAGE AREA. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN. OBSERVED MISSING COVING ALONG THE STEPS LEADING TO THE BASEMENT DRY STORAGE AREA. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE BASEMENT EXPOSED HANDSINK WITH A ROUGH FINISH IN THE BOTTOM CORNER OF THE SINK. INSTRUCTED FACILITY TO REPAIR SO ALL SURFACES ARE SMOOTH AND EASILY CLEANABLE AND TO MAINTAIN. OBSERVED THE WESTERN MOST FAUCET IN THE MEN'S BASEMENT RESTROOM OUT OF ORDER (ANOTHER WORKING FAUCET IMMEDIATELY ADJACENT). INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED MISSING THERMOMETERS IN SEVERAL COOLERS IN FACILITY. INSTRUCTED TO INSTALL AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED SEVERAL EMPLOYEES NOT WEARING PROPER HAIR RESTRAINTS. INSTRUCTED FACILITY THAT ALL FOOD HANDLERS MUST WEAR AND MAINTAIN HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED SEVERAL EMPLOYEES NOT WEARING PROPER HAIR RESTRAINTS. INSTRUCTED FACILITY THAT ALL FOOD HANDLERS MUST WEAR AND MAINTAIN HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.