CAFE TOLA II Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN EMPLOYEE HEALTH POLICY, AND MAINTAIN POLICY ON-SITE. FOR MORE INFORMATION REGARDING POLICY GO TO WWW.CITYOFCHICAGO.ORG/HEALTH. PRIORITY FOUNDATION, 7-38-012(A) 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: CLEAN UP KIT NOT AVAILABLE AT THIS TIME. MUST PROVIDE AND MAINTAIN ON-SITE, PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMIT OR DIARRHEAL EVENTS. PRIORITY FOUNDATION 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: FOUND A LARGE CONTAINER OF SLICED PORK IN THE 2-DOOR REACH-IN REFRIGERATOR AT 55.6F, A PAN OF ROPA VIEJA EMPANADAS AT 50.3F IN THE 4-DOOR REACH-IN REFRIGERATOR, A CONTAINER OF GUACAMOLE AT 52.6F IN THE COLD-HOLDING UNIT, AND A CONTAINER OF POTATOES BEEF AT CILANTRO OUT IN THE PREP AREA AT 63.7F. INSTRUCTED STAFF THAT FOODS IN THE REFRIGERATOR OR PREP AREA MUST BE 41F OR LESS AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED 50# OF FOOD WORTH $200. PRIORITY VIOLATION ISSUED 7-38-005A

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED A CONTAINER OF FROZEN BEEF BEING THAWED ON THE BOTTOM SHELF OF A PREP TABLE IN THE REAR PREPARATION AREA. FOODS MUST BE COMPLETELY SUBMERGED UNDER WATER OR IN A REFRIGERATION UNIT THAT MAINTAINS A TEMPERATURE OF 41F OR LESS DURING THE THAWING PROCESS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RIPPED GASKETS AROUND THE 4-DOOR REACH-IN REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED TO REPLACE TO PROVIDE A TIGHT FITTING SEAL 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RIPPED GASKETS AROUND THE 4-DOOR REACH-IN REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED TO REPLACE TO PROVIDE A TIGHT FITTING SEAL 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.