BOQUERIA Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR REVIEW FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. 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 CLEAN UP PROCEDURE POSTED ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE DURING TIME OF INSPECTION FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. MUST 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED ONLY WALK IN COOLER LOCATED IN REAR PREP AREA @ 80F DURING TIME OF INSPECTION. INSTRUCTED TO REPAIR EQUIPMENT TO REQUIRED COLD HOLDING TEMPERATURE OF 41F OR BELOW AND MAINTAIN AT ALL TIMES. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FACILITY UNABLE TO PROVIDE PEST CONTROL LOGBOOK OR AGREEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-020 (C). NO CITATION ISSUED.

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: OBSERVED INADEQUATE FOOD PROTECTION AT FRONT FOOD PREP AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE A DISPLAY CASE OR , SNEEZE GUARDS, ETC TO PROTECT FOOD FROM POSSIBLE CONTAMINATION BY CONSUMERS. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED INADEQUATE FOOD PROTECTION AT FRONT FOOD PREP AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE A DISPLAY CASE OR , SNEEZE GUARDS, ETC TO PROTECT FOOD FROM POSSIBLE CONTAMINATION BY CONSUMERS. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.

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.