ATHENIAN ROOM RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. 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: 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. 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: 6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT: -HAND SINK AT FRONT PREP AREA AND DISH WASHING AREA INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID HAND SINK. MAINTAIN AT ALL TIMES.

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 HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) AT IMPROPER TEMPERATURE IN HOT HOLDING UNIT/CABINET: 114.3F, 30LBS OF COOKED CHICKEN, $90.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 30LBS OF COOKED CHICKEN, AT A TOTAL OF $90.00 PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.

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 COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED AT IMPROPER TEMPERATURE, ON TOP SURFACE OF PREP TABLE INSIDE STORAGE CONTAINER, AT ROOM TEMPERATURE, AT SALAD STATION: 49.5F, 2.5LBS OF CHOPPED ICE BERG LETTUCE, $11.00 61.2F, 1.5LBS OF SLICED TOMATOES, $8.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 4LBS OF COOKED CHICKEN, AT A TOTAL OF $19.00 PRIORITY VIOLATION # 7-38-005 NO CITATION ISSUED. COMBINED WITH ABOVE VIOLATION

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: 4-302.12- OBSERVED NO STEM THERMOMETER PROBE ON SITE TO DETERMINE INTERNAL TEMPERATURE OF TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS. INSTRUCTED MANAGER TO PROVIDE STEM THERMOMETER PROBE ON SITE TO DETERMINE INTERNAL OF TCS FOODS. MAINTAIN AT ALL TIMES. NO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13- OBSERVED EXCESSIVE GREASE BUILD UP ON HOOD FILTERS ABOVE COOK LINE AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12- UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON ICE MACHINE IN FRONT PREP AREA. INFORMED MANAGER TO IDENTIFY BACK PREVENTER DEVICE OR INSTALL. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13- OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE THE ILLINOIS FOOD HANDLER CARDS. MAINTAIN AT ALL TIMES.

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: 2-102.13- OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE THE ILLINOIS FOOD HANDLER CARDS. MAINTAIN AT ALL TIMES.

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.