CHICAGO BUSY BURGER Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED ONE BLANK EMPLOYEE HEALTH POLICY ON PREMISES; NO SIGNED COPIES FOR EMPLOYEES REFLECTING ACKNOWLEDGEMENT OF THE EMPLOYEE HEALTH POLICY; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT ALL EMPLOYEES MUST SIGN A POLICY OR ESTABLISHMENT MUST HAVE OTHER VERIFICATION THAT EMPLOYEES HAVE ACKNOWLEDGED THE POLICY THROUGH TRAINING OR OTHER MEANS; MUST PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-010. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SEVERAL WET WIPING CLOTHS ON COUNTER SURFACES IN THE BASEMENT PREP AND KITCHEN PREP AREAS. INSTRUCTED PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SEVERAL WET WIPING CLOTHS ON COUNTER SURFACES IN THE BASEMENT PREP AND KITCHEN PREP AREAS. INSTRUCTED PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN 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.