BEST TASTY SUB Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED SAUSAGES AND GROUND BEEF, SLICED TOMATOES, TZAKIKI SAUCE , CHEESE). INSTRUCTED TO PROVIDE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-012. NO 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: 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. 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: OBSERVED NO WRITTEN PROCEDURE ON SITE OR NECESSARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. 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: OBSERVED NO PAPER TOWELS AVAILABLE AT HANDSINK IN REAR PREP NEAR DISH WASHING AREA OR TOILET ROOM DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. 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 THE FOLLOWING FOODS @ IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION, THEY ARE AS FOLLOWS...HOTDOGS @53.6F, POLISH SAUSAGES @55.4F,TAZIKI SAUCE @66.7, CHEESE @61.9F, COOKED SAUSAGES @ 62.0F,CHICKEN WINGS @54.5,SLICED TOMATOES @62.4F AND CHICKEN BREAST @ 51.3F,ALL STORED INSIDE 3 DOOR COOLER WITH COLD HOLDING TOP UNIT IN PREP AREA. INSTRUCTED TO HOLD ALL COLD FOOD ITEMS @41F OR BELOW. MUST MAINTAIN. PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED ALL SAID FOOD ITEMS DURING THIS TIME.PRIORITY VIOLATION. 7-38-005. NO 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 3 DOOR COOLER / COLD HOLD UNIT LOCATED IN PREP AREA OF FACILITY NOT MEETING PROPER COLD HOLDING TEMPERATURES WITH TIME/TEMPERATURES CONTROL FOR SAFETY FOODS STORED INSIDE. UNIT TEMPERATURE NOTED @ 52.0F . INSTRUCTED TO DISCONTINUE USE AND REPAIR UNIT TO PROPER TEMPERATURE OF 41 AND BELOW. MUST MAINTAIN. UNIT TAGGED. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER ON SITE FOR TESTING INTERNAL TEMPERATURES OF FOOD. MUST PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 1/4 INCH GAP ON DOOR IN REAR LEADING OUTSIDE TO GARBAGE AREA. INSTRUCTED TO CLOSE GAP/ RODENT PROOF DOOR TO PREVENT PEST ENTRY.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST STRIP KIT ON SITE FOR TESTING SANITIZING SOLUTION @ 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE GREASE AND FOOD DEBRIS ON HEAVY EQUIPMENT, REFRIGERATION UNITS AND GRILL AREA IN PREP .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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING CEILING TILES AS WELL AS HEAVILY WATER STAINS ON MULTIPLE TILES IN REAR STORAGE AREA. INSTRUCTED TO REPLACE ALL MISSING AND DAMAGED TILES. MUST 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: OBSERVED MISSING CEILING TILES AS WELL AS HEAVILY WATER STAINS ON MULTIPLE TILES IN REAR STORAGE AREA. INSTRUCTED TO REPLACE ALL MISSING AND DAMAGED TILES. MUST 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.