CHICAGO DINER LOGAN SQUARE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 46.5F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CRITICAL VIOLATION #7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND SERVICE COOLER TO BE IMPROPER. RICE 46.4F BROWN RICE 46.1F, SOY PROTEIN 97.5F, CHICKEN (CUBAN STYLE) 46.6F, MASHED POTATOES 44.4F, SPICY BLACK BEANS 49.5F,TOFU 50.8F, SOY 47.6 (SERVICE COOLER),FROSTING 54.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 560 LBS OF PRODUCTS WORTH $1100 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED POOR HYGIENIC PRACTICES:- NOTED EMPLOYEES SERVING FRUITS IN BOWLS FOR CUSTOMERS WITHOUT WEARING GLOVE; LEAVE THE PREP AREA WHILE WEARING GLOVES TO THE 2 DOOR REFRIGERATION UNIT TO GET MORE FOOD PRODUCTS THEN BACK TO THE PREP AREA WHILE WEARING GLOVES AND NOT CHANGING THEM; THEN CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO WEAR GLOVES AT ALL TIMES READY TO EAT FOODS ARE PREPARED AND SERVED AND MUST CHANGE GLOVES AND WASH HANDS WHEN MOVING FROM ONE PREP AREA TO ANOTHER. CRITICAL VIOLATION #7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED POOR HYGIENIC PRACTICES:- NOTED EMPLOYEES SERVING FRUITS IN BOWLS FOR CUSTOMERS WITHOUT WEARING GLOVE; LEAVE THE PREP AREA WHILE WEARING GLOVES TO THE 2 DOOR REFRIGERATION UNIT TO GET MORE FOOD PRODUCTS THEN BACK TO THE PREP AREA WHILE WEARING GLOVES AND NOT CHANGING THEM; THEN CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO WEAR GLOVES AT ALL TIMES READY TO EAT FOODS ARE PREPARED AND SERVED AND MUST CHANGE GLOVES AND WASH HANDS WHEN MOVING FROM ONE PREP AREA TO ANOTHER. CRITICAL VIOLATION #7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.