CHUCK 'E' CHEESE Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NECESSARY ITEMS/KIT FOR VOMIT AND DIARHEAL CLEAN UP ON SITE, HOWEVER, NO VOMIT AND DIARHEAL CLEAN UP PROCEDURE 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK IN REAR ADJACENT TO DISH WASHING AREA AT CUSTOM/EMPLOYEE SHARED RESTROOMS INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID AREAS. MAINTAIN AT ALL TIMES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED WHITE AND BROWN SUBSTANCE STORED INSIDE BULK FOOD CONTAINERS AT THE FOLLOWING AREAS: - REAR PIZZA PREP AREA - STORAGE CABINETS UNDER SELF SERVICE PIZZA STATION WITH NO COMMON LABELS. ALSO OBSERVED BROWN AND RED LIQUIDS STORED IN SMALL CONDIMENT CONTAINERS AT SELF SERVICE SALAD BAR WITH NO LABELS. INSTRUCTED MANAGER TO PROVIDE COMMON NAME LABELS ON BULK AND SMALL FOOD CONTAINERS STORING FOODS. MAINTAIN AT ALL TIMES.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD HANDLERS HALF EMPTY CLOSED/CAPPED CONTAINER OF JUICE STORED IN REAR PREP AREA COOLER AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE AND STORE PERSONAL BEVERAGE CONTAINERS IN NON FOOD PREP AREAS. MAINTAIN AT ALL TIMES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXTERIOR SURFACE OF SELF SERVICE BEVERAGE DISPENSING NOZZLES, IN DINING AREA WITH EXCESSIVE DRIED SODA AND DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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: UNABLE TO IDENTIFY BACK FLOW PREVENTER DEVICE ON ICE MACHINE IN REAR SELF SERVICE BEVERAGE DISPENSING SYSTEM INSTRUCTED MANAGER TO IDENTIFY BACK FLOW PREVENTER DEVICE AND/OR INSTALL ON SAID EQUIPMENT. MAINTAIN AT ALL TIMES.

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 CRACKS AND CREVICES THROUGHOUT FLOORING IN DISH WASHING AREA. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REGROUT AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE THE ILLINOIS FOOD HANDLER CARDS. MAINTAIN AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLERS HAVE THE ILLINOIS FOOD HANDLER CARDS. MAINTAIN AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.