CHICAGO BREAKFAST RESTAURANT Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010.

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 AND DIARRHEA CLEAN UP POLICY/KIT ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEAN UP POLICY AND ALL NECESSARY CLEAN UP ITEMS AS OUTLINED IN POLICY ON PREMISES. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: SALAD REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 55.0 F. INSTRUCTED MANAGER MUST REPAIR SALAD REACH IN COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO CALIBRATED METAL STEM FOOD THERMOMETER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A CALIBRATED METAL STEM FOOD THERMOMETER ON PREMISES. PRIORITY FOUNDATION 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL LOGBOOK ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A PEST CONTROL LOGBOOK FROM A LICENSED ILLINOIS PEST CONTROL OPERATOR ON PREMISES. 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.