B&B ICE CREAM AND CANDY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE HAS NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN THE CERTIFICATE. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE NOR MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. JERK CHICKEN, ITALIAN BEEF, HOT DOGS, ETC.). INSTRUCTED TO HAVE BOTH ON SITE (ORIGINAL CERTIFICATE POSTED) AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL FOOD/CONDTIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES TRANSMISSIBLE THROUGH FOOD. 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: FOUND NO PROCEDURES OR CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE A CLEAN UP KIT TO HANDLE THESE EVENTS. 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: FOUND THE REAR HAND SINK NOT ACCESSIBLE, DISHES STORED INSIDE OF IT. INSTRUCTED TO USE FOR HAND WASHING ONLY, KEEP ACCESSIBLE AND MAINTAIN IT. PRIORITY FOUNDATION VIOLATION 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: FOUND REAR HAND WASHING SINK WITH NO HANDWASHING CLEANSER/SOAP. INSTRUCTED TO PROVIDE AND MAINTAIN AT SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED. SEE 5205.11

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: FOUND NO PAPER TOWELS AT THE REAR HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. ITEMS WERE PROVIDED AFTER AN EMPLOYEE WENT TO THE STORE. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED SEE 5-205.11.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: FOUND THE WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: FOUND MULTI-USE UTENSILS (ICE CREAM SCOOPS) NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN DIPPING WELL. MAINTAIN SAME.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE ICE CREAM FREEZERS WITH ICE BUILD UP. INSTRUCTED TO REMOVE ICE BUILD UP, 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A TRASH RECEPTACLE WITH A LID/COVER IN THE TOILET ROOM. MAINTAIN SAME.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN THE UTILITY, STORAGE AND MECHANICAL ROOM WITH DIRT AND DEBRIS. INSTRUCTED TO DETAIL 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: FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN THE UTILITY, STORAGE AND MECHANICAL ROOM WITH DIRT AND DEBRIS. INSTRUCTED TO DETAIL 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.