CHICAGO WAFFLES Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEA CLEAN UP KIT/SUPPLIES ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. THE PERSON IN CHARGE STATED THAT THEY HAD A KIT BUT WAS NOT ABLE TO LOCATE IT AT THIS TIME. INSTRUCTED TO REPLACE KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 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 COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: EGGS AT 61F, CHORIZO AT 60F, SLICED TOMATOS AT 61F, HAM AT 56.3F, COOKED ONIONS 61F AND COOKED MUSHROOMS 60F. ALL FOOD WAS DISCARDED. 20LBS VALUED AT $40. INSTRUCTED TO MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005 ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND A TWO DOOR PREP COOLER AT IMPROPER HOLDING TEMPERATURE. UNIT WAS HOLDING AT 61F. INSTRUCTED THE PERSON IN CHARGE THAT THE UNIT MUST BE ABLE TO MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. UNIT WAS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPT. OF PUBLIC HEALTH. PRIORITY VIOLATION 7-38-005 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT AND REFRIGERATION UNITS, INTERIORS OF REFRIGERATION UNITS AND BOTTOM INTERIOR OF FRYER TO REMOVE GREASE. ALSO CLEAN PREP TABLE SURFACES WHERE NEEDED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS AND WALLS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED AND MAINTAIN.

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: INSTRUCTED TO CLEAN FLOORS AND WALLS UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT WHERE NEEDED AND MAINTAIN.

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.