AVLI RIVER NORTH Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK IN PREP AREA NOT ACCESSIBLE, SINK IS BLOCKED BY THE HOT HOLDING UNIT AND THE BASIN IS FILLED WITH DISHES. INSTRUCTED TO REMOVE DISHES, AND LOCATE THE HOT HOLDING UNIT FROM BLOCKING THE HAND SINK. SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST INSTALL A HANDWASHING SINK IN THE BASEMENT PREP AREA ROOM WHERE THE ICE CREAM MACHINE IS LOCATED. INSTRUCTED TO PROVIDE A HAND SINK WITH HOT & COLD PIPED WATER PER CITY PLUMBING CODE, SOAP, AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD FOOD TEMPERATURES IN THE PREP COOLER. 3 LBS OF COOKED EGGPLANT AT 59F, AND 3 LBS OF FRESH TOMATO, ONION, GARLIC SAUCE AT 60F.MANAGER VOLUNTARILY DISCARDED AND DENATURE THE FOOD. INSTRUCTED TO HOLD COLD TCS FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. VALUED AT $25

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKINGS ON TCS PREPARED FOODS (SOUPS, BEANS, SAUCES) IN THE PREP COOLER AND WALK-IN COOLER IN BASEMENT. INSTRUCTED TO PROVIDED DATE MARKINGS ON ALL TCS PREPARED FOODS HELD OVER 24HRS. IN COOLERS. PRIORITY FOUNDATION 7-38-005 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO PROBE THERMOMETER ONSITE DURING INSPECTION, TO MEASURE HOT & COLD FOOD TEMPERATURES. INSTRUCTED TO OBTAIN PROBE THERMOMETERS FOR KITCHEN STAFF AND KEEP ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES (FLOUR, SUGAR, RICE) WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOG BOOK ON SITE AT TIME OF INSPECTION. INSTRUCTED TO CONTRACT WITH A LICENSED PEST CONTROL PROVIDER, RECEIVE SERVICE, AND MAINTAIN ALL REQUIRED RECORDS ONSITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(C). NO CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED COOK NOT WEARING HAIR RESTRAINT WHILE COOKING/PREPARING FOOD. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN COOKING/PREPARING FOOD.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHES IN SANITIZING SOLUTION (BUCKETS) BETWEEN USES TO PREVENT CROSS CONTAMINATION IN ALL FOOD PREP AREAS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT DISHES STORED ON A STORAGE RACK IN THE BASEMENT PREP AREA, INSTRUCTED TO MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST DETAIL CLEAN CUTTING BLADE ON CAN OPENER, INSTRUCTED TO MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHLORINE OR QUATERNARY TEST STRIPS ONSITE FOR THE 3-COMP SINK AND THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO OBTAIN TEST STRIPS AND KEEP ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR LEAKY BASIN ATTACHED TO HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN DRIED FOOD DEBRIS FOR FLOORS UNDER AND BEHIND HEAVY EQUIPMENT THROUGHOUT PREP AREAS IN MAIN & BASEMENT PREP AREAS, WALKIN-IN COOLERS AND FREEZER IN BASEMENT, AND MOP SINK ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

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: MUST DETAIL CLEAN DRIED FOOD DEBRIS FOR FLOORS UNDER AND BEHIND HEAVY EQUIPMENT THROUGHOUT PREP AREAS IN MAIN & BASEMENT PREP AREAS, WALKIN-IN COOLERS AND FREEZER IN BASEMENT, AND MOP SINK ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

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.