AVANTI CAFFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME TEMPERATURE CONTROL FOR SAFETY FOODS IMPROPER COLD HOLDING TEMPERATURES DURING THE TIME OF INSPECTION , THEY ARE AS FOLLOWS..APPROXIMATELY 3LBS OF COOKED CHICKEN BREAST @53.0F, 2 LBS OF DELI MEAT @ 51.0F BOTH LOCATED IN COOLING UNIT,4 LBS OF SLICED TOMATO AND LEAFY GREENS @63.0F ON FRONT PREP TABLE AND 1LB OF COOKED NOODLES ON PREP TABLE @ 64.0F. PERSON IN CHARGE VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. INSTRUCTED TO HOLD ALL COLD HELD TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REFRIGERATION UNIT IN REAR PIZZA PREP AREA AT IMPROPER COLD HOLDING TEMPERATURE OF 46.4F DURING TIME OF INSPECTION. NOTED TIME TEMPERATURE CONTROL FOR SAFETY FOODS STORED INSIDE UNIT THIS TIME. INSTRUCTED TO REPAIR UNIT TO 41F OR BELOW AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNIT REPAIRED AND TEMPERATURE NOTED @39.0F AT CLOSE OF INSPECTION.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT IN PREP AREAS OF FACILITY WITH ACCUMULATED DRIED FOOD DEBRIS ON EXTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.