BILL'S PLACE RESTUARANT Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. EMPLOYEES MUST READ AND SIGN EMPLOYEE HEALTH POLICY AND KEEP ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION. 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: NO SOAP AVAILABLE AT REAR HANDWASHING SINK OR EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF TCS FOODS: TOMATO (50.3F), PORK SAUSAGE (49.2F), EGGS (45.1F). DISCARDED APPROXIMATELY 6 POUNDS OF FOOD AT A COST OF $20. ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY. 7-38-005. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM FOOD THERMOMETER ON SITE. MUST PROVIDE METAL STEM FOOD THERMOMETER TO MEASURE HOT AND COLD INTERNAL FOOD TEMPERATURES. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTH STORED ON CUTTING BOARD IN FRONT PREP AREA. ALL WIPING CLOTHS SHOULD BE STORED IN SANITIZING SOLUTION BETWEEN USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET ON RIGHT DOOR OF 2 DOOR FRIDGE IN DRY STORAGE AREA. MUST REPAIR AND 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED REAR HADNWASHING SINK SLOW DRAINING, LEAK UNDER HANDWASHING SINK, LEAK UNDER SANITIZING COMPARTMENT OF 3 COMPARTMENT SINK AND LEAK AT FAUCET OF 3 COMPARTMENT SINK. MUST 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED REAR HADNWASHING SINK SLOW DRAINING, LEAK UNDER HANDWASHING SINK, LEAK UNDER SANITIZING COMPARTMENT OF 3 COMPARTMENT SINK AND LEAK AT FAUCET OF 3 COMPARTMENT SINK. MUST 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.