COLD MOON CAFE Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-010. NO CITATION ISSUED.

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 NO WRITTEN CLEAN UP PROCEDURE OR NECESSARY ITEMS OUTLINED IN POLICY FOR RESPONDING TO VOMIT AND DIRAAHEAL EVENTS THAT CAN OCCUR ON PREMISE. INSTRUCTED TO PROVIDE 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ON DISPLAY THROUGHOUT PREP AREA NOT PROTECTED FROM POSSIBLE CONTAMINATION FROM CONSUMERS. INSTRUCTED TO PROVIDE EFFECTIVE MEANS AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. NO CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ON DISPLAY THROUGHOUT PREP AREA NOT PROTECTED FROM POSSIBLE CONTAMINATION FROM CONSUMERS. INSTRUCTED TO PROVIDE EFFECTIVE MEANS AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. NO CITATION ISSUED.

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.