BLACKWOOD BBQ Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF, AND PORK) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FACILITY DOES NOT HAVE A CLEAN UP KIT & POLICY FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO DISCHARGE OF VOMIT AND DIARRHEAL INCIDENTS. FACILITY MUST PROVIDE KIT & POLICY FOR EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-005 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 HAND SINK IN REAR PREP INACCESSIBLE FOUND FILLED 8QT FOOD STORAGE CONTAINER IN HAND SINK. INSTRUCTED TO REMOVE FOOD STORGE CONTAINER. INSTRUCTED HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. 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.

PROPER COOLING TIME AND TEMPERATURE - Comments: 15# PORK SAUSAGE LINKS WRAPPED COMPLETLY COVERED IN WALK IN COOLER IS 177.2F, 10# SHREDDED BBQ JACK FRUIT SEEDS CONATINER WRAPPED IN WALK-IN COOLER IS 105.4F. FOOD DID NOT COOL FROM 135�F TO 70�F WITHIN TWO HOURS AND FROM 135�F TO 41�F OR LESS WITHIN A TOTAL OF 6 HOURS. REVIEWED COOLING REQUIREMENTS AND DISCUSSED HACCP CONCEPT WITH EMPLOYEE AND PERSON IN CHARGE. 25# OF INADEQUATELY COOLED FOOD WAS DISCARDED WITH VALUE OF $150.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED METAL BASKET FILPPED UPSIDE DOWN AND USED FOR ELEVATION IN REAR PREP WALK-IN COOLER. INSTRUCTED NOT TO USE METAL BASKET FOR ELEVATION WHICH IS NOT EASILY CLEANABLE. REPLACE WITH A CORROSION-RESISTANT, NONABSORBENT AND SMOOTH MATERIAL MEETING NSF/ANSI CERTIFICATION OF USE WITH A FOODSERVICE FACILITY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED METAL BASKET FILPPED UPSIDE DOWN AND USED FOR ELEVATION IN REAR PREP WALK-IN COOLER. INSTRUCTED NOT TO USE METAL BASKET FOR ELEVATION WHICH IS NOT EASILY CLEANABLE. REPLACE WITH A CORROSION-RESISTANT, NONABSORBENT AND SMOOTH MATERIAL MEETING NSF/ANSI CERTIFICATION OF USE WITH A FOODSERVICE FACILITY.

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.