BUONA Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE. MANAGER STATES THEY ARE IN PERSONEL FILES BUT DID NOT PROVIDE HEALTH POLICIES TO SANITARIAN AT TIME OF INSPECTION. INSTRUCTED MANAGER TO HAVE HEALTH POLICIES AVAILABLE FOR REVIEW AT ALL TIMES. PRIORITY FOUNDATION 7-38-010 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: NO VOMIT/DIARRHEA CLEAN UP KIT OR POLICY ON SITE. KIT OR POLICY WAS NOT PROVIDED TO SANITARIAN AT TIME OF INSPECTION. INSTRUCTED TO HAVE VOMIT/DIARRHEA CLEAN UP KIT ON SITE AND AVAILABLE AT ALL TIMES. PRIORITY FOUNDATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND INTERIOR OF ICE MACHINE WITH BROWN AND PINK SUBSTANCE AT ICE CHUTE. INSTRUCTED MANAGER TO REMOVE ALL ICE, CLEAN AND SANITIZE AREA. MAINTAIN AREA CLEAN AND SANITIZED NOT TO CONTAMINATE ICE (FOOD ITEM) PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 30 POUNDS OF PARCOOKED ITALIAN SAUSAGE IN WALKIN COOLER AT 54-55 DEGREES. INSTRUCTED MANAGER TO COOL BEFORE PUTTING IN CLOSED PLASTIC CONTAINER WITH LID WHERE SAUSAGE CAN NOT CONTINUE TO COOL PROPERLY. ALL SAUSAGE WAS DISCARDED AT THIS TIME. PRIORITY VIOLATION 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INTERIOR OF DISH MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP WHITE SUBSTANCE AND FOOD DEBRIS. INTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

PERSONAL CLEANLINESS - Comments: PROPER HAIR RESTRINTS NEEDED FOR FOOD HANDLERS. ALL HAIR MUST BE IN A RESTRAINT. HAIR CAN NOT HANG DOWN. CORRECT AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: LARGE CAN OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN EXTERIOR OF COLD HOLDING UNITS, COOKING EQUIPMENT AND ALL SODA DISPENSORS TO REMOVE ALL BUILD UP. CORRECT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN EXTERIOR OF COLD HOLDING UNITS, COOKING EQUIPMENT AND ALL SODA DISPENSORS TO REMOVE ALL BUILD UP. CORRECT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.