CHICAGO' S DOG HOUSE INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO NECESSARY ITEMS/KIT ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE VOMIT AND DIARHEAL CLEAN UP PROCEDURE AND NECESSARY ITEMS/KIT (DISPOSAL MOP HEAD, SINGLE USE GLOVES, FACE MASK AND APPROVED CHEMICAL SANITIZER)/ ON SITE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO 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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER RETRIEVE BOTTLED WATER FROM FRONT COUNTER PEPSI COOLER, THEN FOOD HANDLER OPENED BOTTLE OF WATER, DRANK FROM BOTTLE AT FRONT PREP AREA, THEN SAID FOOD HANDLER WALKED TO REAR PREP AREA PULLED PANTS UP TO WAIST SIDE, THEN FOOD HANDLER RETRIEVED/HANDLED CUTTING BOARD AND KNIFE AND SET UP AT FOOD PREP TABLE. FOOD HANDLER THEN PUT ON SINGLE USE GLOVES AND BEGAN PREPARING SLICED ONIONS. FOOD HANDLER FAILED TO WASH HANDS AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATED THE HANDS AND BEFORE PUTTING ON SINGLE USE GLOVES. INFORMED MANAGER THAT HANDS MUST BE WASHED AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATE THE HANDS AND BEFORE PUTTING ON SINGLE USE GLOVES. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY VIOLATION #7-38-010 CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT/TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, ALLIGATOR SAUSAGE, SALAD DRESSINGS, SLICED TOMATOES, ETC. STORED IN ALL COLD HOLDING UNITS, OVER NIGHT, WITHOUT DATE MARKED TO INDICATE THE DATE THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS STORED FOR MORE THAN 24 HOURS MUST HAVE PROPER LABEL AND DATE. INSTRUCTED TO DATE MARK ALL READY TO EAT TCS FOODS HELD MORE THAN 24HOURS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

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.

This violation was corrected during the inspection.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WIRE SHELVING RACKS IN COLD HOLDING UNITS WITH CHIPPED PAINT AND RUST STAINS. INSTRUCTED MANAGER TO RESURFACE AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.

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 WIRE SHELVING RACKS IN COLD HOLDING UNITS WITH CHIPPED PAINT AND RUST STAINS. INSTRUCTED MANAGER TO RESURFACE AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.

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.