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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN KIT ON SITE FOR RESPONDING TO VOMIT AND DIARRHEAL EVENTS THAT MAY TAKE PLACE. (SHOWED PROOF OF ORDER) PRIORITY FOUNDATION VIOLATION 7-38-005 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 EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED AN OPEN CAN OF ENERGY DRINK IN THE REAR REACH IN COOLER WHERE THE BREAD IS STORED AND A OPEN BOTTLE OF SODA ON TOP SHELF OF COLD PREP COOLER. INSTRUCTED TO DISCARD AND INFORMED THAT THERE MUST BE A AREA DESIGNATED FOR PERSONAL DRINK AND OR FOODS.

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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED AN OPEN CONTAINER OF RAW EGGS BEING STORED ABOVE READY TO EAT FOODS IN THE LOW REACH IN COOLER ON THE HOTLINE SIDE. INSTRUCTED TO RELOCATE TO BOTTOM SHELF FOR PROPER STORAGE OF RAW ITEMS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED TWO SPRAY BOTTLES IN THE REAR UTILITY ROOM NOT LABELED WITH THE COMMON NAME OF THE CHEMICAL INSIDE. INTSRUCTED TO PROVIDE COMMON NAME AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-015. CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED ABOUT A 1/4 OF GAP UNDER THE REAR DOOR. INSTRUCTED TO COVER AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT ENTERING AND HARBORING.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED APPROX 4 SCOOPS USED FOR SERVING FOOD ON THE HOTLINE SITTING ON TOP ON THE LIDS. INSTRUCTED TO STORE SCOOPS PROPERLY INSIDE CONTAINERS OUT OF THE TEMPERATURE DANGER ZONE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARD BOARD AND PLASTIC BEING USED AS A LINER FOR THE SHELVING IN THE BASEMENT. OBSERVED PLASTIC MILK CRATES BEING USED AS SHELVING IN BASEMENT WALK IN FREEZER, INSTRUCTED TO PROVIDE PROPER SHELVING. INSTRUCTED TO REMOVE AS A MEANS OF BEING ABLE TO KEEP CLEAN 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 THE GASKET SEALS ON THE LOW REACH IN FREEZERS AND THE LOW REACH COLD PREP COOLERS LOOSE AND DAMAGED. INSTRUCTED TO REPAIR AND MAINTAIN ALL.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDE OF THE WALK IN COOLER IN THE UPSTAIRS PREP AREA AND THE WALK IN FREEZER IN THE BASEMENT WITH A BUILD UP OF FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN BOTH.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SIDES OF THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT AS WELL AS THE EDGE UNDER THE DISH WASHING MACHINE NEAR THE TRASH CAN IN THE REAR FOOD PREP AREA WITH A BUILD UP OF GREASE, DUST, DIRT AND FOOD DEBRIS. ALSO OBSERVED THE TOMATO SLICER UNDER THE PREP TABLE WITH A BUILD UP OF DRIED FOOD DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A LEAKING PIPE BEHIND THE ONE COMPARTMENT SINK ACROSS FROM THE PREP TABLES BEHIND THE HOTLINE IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS IN THE REAR FOOD PREP AREA UNDER AND BEHIND THE COOKING AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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 THE FLOORS IN THE REAR FOOD PREP AREA UNDER AND BEHIND THE COOKING AND NON COOKING EQUIPMENT WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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.