BRIDGEPORT ART CENTER Fails Health Inspection - Chicago Liquor

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: MISSING EMPLOYEE HEALTH POLICY ON SITE. INSTD TO PROVIDE AND MAINTAIN SAME.

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: MISSING CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005

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: NO HANDWASH SINKS IN FOOD HOLDING AREAS OR IN EVENT SPACES THAT WILL HAVE BAR AREAS (1ST AND 5TH FLOOR). INSTD TO PROVIDE STATIONARY BARS WITH HANDWASH SINKS UNDER CITY PLUMBING WITH HOT AND COLD RUNNING WATER IN EVENTS SPACES. ALSO INSTALL HANDWASH SINKS IN PREP/FOOD HOLDING AREAS. PRIORITY FOUNDATION 7-38-030(C)

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 METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: REFRIGERATION NOT ON. INSTD TO HAVE ON AND MAINTAIN 41F OR BELOW AT ALL TIMES. PRIORITY 7-38-005

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: NO PEST CONTROL LOGBOOK OR PROOF OF SERVICE. INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-020(C).

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: NO 3-COMPARTMENT SINK ON SITE (1ST AND 5TH FLOOR). INSTD TO PROVIDE 3-COMPARTMENT SINK ON EACH FLOOR UNDER CITY PLUMBING WITH HOT/COLD RUNNING WATER AND ATTACHED GREASE INTERCEPTOR. PRIORITY FOUNDATION 7-38-030(C)

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO 3-COMPARTMENT SINK ON SITE (1ST AND 5TH FLOOR). INSTD TO PROVIDE 3-COMPARTMENT SINK ON EACH FLOOR UNDER CITY PLUMBING WITH HOT/COLD RUNNING WATER AND ATTACHED GREASE INTERCEPTOR. PRIORITY FOUNDATION 7-38-030(C)

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.