PASS W/ CONDITIONS
Risk 1 (High)
BUONA Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 17, 2019
Complaint Re-Inspection
License #2438033
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY/PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHAL EVENTS. PRIORITY FOUNDATION 7-38-005
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
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.
CDPH Food Code: Section 2-501.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD NOT PROPERLY LABELED IN REACH-IN AND WALK-IN COOLERS. INSTRUCTED MANAGER TO PROPERLY LABEL AND DATE ALL READY TO EAT HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD NOT PROPERLY LABELED IN REACH-IN AND WALK-IN COOLERS. INSTRUCTED MANAGER TO PROPERLY LABEL AND DATE ALL READY TO EAT HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection