COLUMBIA YACHT CLUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (A) NO EMPLOYEE HEALTH POLICY ON SITE,PRIORITY FOUNDATION VIOLATION ISSUED. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)

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: 2-501.11 (A) NO VOMIT/ DIARRHEA CLEANUP KIT NO PROCEDURE, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION ISSUED. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)

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: 3-501.16 (A) FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPERATURE IN PREP COOLER: 12 LBS OF DELI MEAT AT 52.3F, 8LBS OF RAW BEEF AT 53.5F, 1 LB OF RAW FISH AT 53.4 AND 10 LBS OF CHICKEN AT 52.5F. PRIORITY VIOLATION ISSUED 7-38-005. FOOD DISCARDED VALUED AT $100

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 DATE MARKING AND DISPOSITION - Comments: 3-501.17 COOKED FOOD ITEMS IN WALK-IN COOLER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 COOKED FOOD ITEMS IN WALK-IN COOLER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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.