BENJYEHUDA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITH A COPY OF THEIR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED COPIES OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ARE NOT ALLOWED. MANAGER MUST HAVE THE ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE AND POSTED FOR PUBLIC VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.

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: 2-101.11 OBSERVED THE PERSON IN CHARGE WITH A COPY OF THEIR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED COPIES OF THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ARE NOT ALLOWED. MANAGER MUST HAVE THE ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE AND POSTED FOR PUBLIC VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

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: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A EMPLOYEE HEALTH POLICY ON SITE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-010.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED NO LABELS ON THE DRY STORAGE CONTAINERS. INSTRUCTED TO PROVIDE LABELS FOR ALL DRY STORAGE CONTAINERS.

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: 6-202.15 OBSERVED THE FRONT ENTRANCE DOOR OPENED WITHOUT AN ADEQUATE SCREEN UPON ARRIVAL. INSTRUCTED TO CLOSE THE FRONT ENTRANCE DOOR OR PROVIDE ADEQUATE SCREENING IN ORDER TO PREVENT THE ENTRY OF PESTS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED A COVERED POT OF RICE AND A COVERED POT OF WRAPPED PITA BREAD STORED ON THE CUSTOMER DINING COUNTER IN THE CUSTOMER DINING AREA. INSTRUCTED ALL FOODS MUST BE STORED IN THE FOOD PREP AREA IN ORDER TO PREVENT ANY POSSIBLE CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED FOIL BEING USED AS A SHELF LINER ON THE SHELF LOCATED IN THE REAR. INSTRUCTED TO REMOVE FOIL FROM THE SHELF, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-304.11 OBSERVED A PANINI PRESS NOT STORED UNDER THE VENTILATION HOOD. INSTRUCTED ALL COOKING EQUIPMENT MUST BE UNDER THE VENTILATION HOOD.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-304.11 OBSERVED A PANINI PRESS NOT STORED UNDER THE VENTILATION HOOD. INSTRUCTED ALL COOKING EQUIPMENT MUST BE UNDER THE VENTILATION HOOD.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.