CARNITAS DON RAFA, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

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 VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION.

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: OBSERVED NO SOAP AT HAND SINK IN BASEMENT RESTROOM. INSTRUCTED MUST PROVIDE SOAP AT ALL HAND SINKS AT ALL TIMES. OPERATOR PROVIDE SOAP DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE VIOLATION 5-205.11 FOR CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR HAND SINK INACCESSIBLE DUE TO HOSE FITTED TO FAUCET (ALSO TAPED). INSTRUCTED ALL HANDSINKS MUST BE EASILY ACCESSIBLE AND AVAILABLE AT ALL TIMES. INSTRUCTED HAND SINKS MAY ONLY BE USED TO WASH HANDS. PIC REMOVED ATTACHED HOSE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED IMPROPER DATES ON PREPPED TCS FOODS INSIDE COOLERS. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE NO MORE THAN 7 DAY FROM PREPARATION DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON COUNTERS IN KITCHEN. MUST PROPERLY STORE ALL WIPING CLOTHS IN A SANITIZER SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE PLASTIC GARBAGE CONTAINERS USED TO STORE PORK IN THE WALK IN, UNABLE TO COMPLETELY SUBMERGE IN BASIN OF 3-COMPARTMENT SINK OR DISHMACHINE TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED MUST ELIMINATE PLASTIC CONTAINERS TOO LARGE TO FIT IN EXISTING 3 COMPARTMENT SINKS; OR REPLACE EXISTING SINKS WITH BASINS LARGE ENOUGH TO ACCOMMODATE ALL POTS/UTENSILS; OR PROVIDE AN APPROVED METHOD (AND DEMONSTRATE) TO PROPERLY WASH, RINSE AND SANITIZE ALL POTS/UTENSILS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE DEBRIS (RICE, BEANS, ETC.) ON FLOORS UNDER DRY STORAGE CONTAINERS IN BASEMENT. MUST DETAIL CLEAN AND SANITIZE AREA. MUST MAINTAIN SAME.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE DEBRIS (RICE, BEANS, ETC.) ON FLOORS UNDER DRY STORAGE CONTAINERS IN BASEMENT. MUST DETAIL CLEAN AND SANITIZE AREA. MUST MAINTAIN SAME.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.