BEATRIX Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11(A)PERSON IN CHARGE DIDN'T DEMONSTRATE KNOWLEDGE BY HAVING PRIORITY VIOLATION. PRIORITY FOUNDATION VIOLATION NO CITATION

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(F) NO EMPLOYEE HEALTH POLICY . INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION NO CITATION

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(A) NO EMPLOYYE HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION NO CITATION

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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-301.11- OBSERVED WAITER USING BARE HANDS TO ADD GARNISHES TO CUSTOMERS PLATE AND (CHEF) EMPLOYEE HANDLING PHONE PUTTING INSIDE HIS POCKET AND NOT WASHING HANDS,USING BARE HANDS TO ADD RTE FOOD (CILANTRO), ON FOOD ITEM TO CUSTOMERS PLATE PRIOR TO SERVING TO CUSTOMERS,. INSTRUCTED NO BARE HANDS IS ALLOWED WHEN HANDLING READY TO EAT FOODS, ( GARNISHES). INSTRUCTED TO WASH HANDS AND TO WEAR GLOVES OR USE UTENSIL, TONGS, ETC. MANAGER DISCARDED APPROX 1/4 LB OF CILANTRO AT COST APPROX $ 3.00-COS PRIORITY CITATION ISSUED 7-38-010

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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: 3-501.16(A)(2)OBSERVED IMPROPER COLD TEMPERTURES OF TCF FOODS IN COOLERS. APPROX 8-LBS OF HUMMUS IN PREP COOLER AT 66.F,AND APPROX 5-LBS OF RAW SHELL EGGS AT 52.F,54.F. FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 35.00-COS. INSTRUCTED TO MAINTAIN COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005.

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.

PERSONAL CLEANLINESS - Comments: 2-402.11(A) (B) OBSERVED EMPLOYEE WITH APPROX 2 INCH BEARD IN PREP LINE HANDLING CUSTOMERS FOOD PLATES ADDING GARNISHES,CONDIMENTS,ETC WITHOUT A BEARD RESTRAINT TO PREVENT HAIR FROM CONTACTING FOOD,ETC. INSTRUCTED TO PROVIDE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.16(A)OBSERVED UNSEALED CONCRETE WALLS IN ENTRANCE WALL OF PREP AREA WHERE WAITER DISHES ARE STORED. INSTRUCTED TO SEAL WALL AND OPENINGS ( HOLES) IN WALL AREA TO BE SMOOTH AND EASILY CLEANABLE.

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: 6-501.11-OBSERVED FLOORS NOT MAINTAINED( NEED RE-GROUTING) INSIDE WALK IN COOLER 1ST FLOOR, FRONT PREP AREA, DISH WASHING MACHINE AREA. INSTRUCTED TO RE-GROUT ALL AREAS.

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: 6-501.11-OBSERVED FLOORS NOT MAINTAINED( NEED RE-GROUTING) INSIDE WALK IN COOLER 1ST FLOOR, FRONT PREP AREA, DISH WASHING MACHINE AREA. INSTRUCTED TO RE-GROUT ALL AREAS.

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.