CRISP Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. 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: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND KIT TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. 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: FOUND HANDWASHING SINK IN REAR PREP/WAREWASHING AREA NOT IN WORKING CONDITION.HOT WATER VALVE SHUT OFF DUE TO FAUCET CONTINUOUSLY LEAKING HOT WATER. INSTRUCTED TO USE FRONT HAND WASHING SINK.MUST REPAIR CAUSE. PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED ON 7-9-19 HANDWASHING SINK HOT WATER VALVE REPAIRED.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND ABOUT 100 POUNDS OF COOKED FRIED CHICKEN AT IMPROPER TEMPERATURES ON RACKS AT KITCHEN, FRIED CHICKEN TEMPERATURES RANGED FROM 82.0F TO 88.9F. MANAGEMENT COULD NOT PROVIDE SPECIFIC INFORMATION ON WHEN COOLING PROCESS BEGAN. ALSO, HAD NO OTHER FORMS OF VERIFICATION AVAILABLE. FOOD DISCARDED AND DENATURED BY THE EMPLOYEE. POUNDS 100,VALUE 200. PRIORITY VIOLATION:7-38-005,CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COOKED MUSHROOMS AT TEMP OF 50.4F-55.2F AND 57F; BLANCHED ZUCCHINI AT TEMP OF 55F; SHREDDED LETTUCE IN WATER AT TEMP OF 52.5F; KIMCHEE AT TEMP OF 52F; SLICED TOMATOES AT TEMP OF 55.7F. TCS COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD IN QUESTION DISCARDED AND DENATURED: POUND 50,VALUE 150 PRIORITY VIOLATION: 7-38-005,"CONSOLIDATED WITH ABOVE CITATION"

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: INTERIOR AIR OF DISPLAY PREP COOLER AT TEMP OF 55.4F. INSIDE THE UNIT TCS FOOD: COOKED MUSHROOMS,KIMCHEE,COOKED ZUCCHINI,SLICED TOMATOES,ETC.INTERIOR AIR OF DISPLAY COOLER MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005.CITATION ISSUED ON 7-9-19 UNIT REPAIRED AND MAINTAINED TEMP OF 38F TO 40.2F. UNTAGGED UNIT

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: IMPROPER COOLING PROCESS. COOKED/FRIED CHICKEN IS COOKED IN LARGE QUANTITY AND STORED INSIDE GRAY DEEP PLASTIC CONTAINERS ON RACKS AT REAR PREP AREA, A FAN STORED ACROSS FROM MENTIONED SHELF PROVIDING COOL AIR(METHOD TO COOL OFF FOOD).SOME OF TCS FOODS WERE AT IMPROPER TEMPERATURE(WAS DISCARDED). INSTRUCTED TO PROVIDE/FOLLOW METHODS BASED ON THIS TYPE OF FOOD A-1)PLACING FOOD IN SHALLOW PANS; A-2)SEPARATING FOOD INTO SMALLER OR THINNER PORTION(SINGLE LAYER); A-3)USING RAPID COOLING EQUIPMENT PRIORITY FOUNDATION:7-38-005.CITATION 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WET/DRY WIPING CLOTHS THROUGHOUT THE PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE. -

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BOTH WHITE REACH-IN FREEZERS WITH NO EXTERIOR HANDLES,INSTRUCTED TO PROVIDE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR AND EXTERIOR OF EQUIPMENT NEEDS DETAIL CLEAN,FREE OF DEBRIS.

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: MECHANICAL STOPPERS AT THREE COMPARTMENT SINK NOT MAINTAINED, THE RELEASE HANDLES ARE WRAPPED WITH FILTHY PLASTIC BAGS AND TIED TO THE LEG OF THE UNIT FOR WATER RELEASE.INSTRUCTED TO REPAIR CAUSE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: A BACK FLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE AND MOP SINK.MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: GREASE TRAP NOT MAINTAINED,RUSTY AND DIRTY.REMOVE RUST, CLEAN AND MAINTAIN.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE RECEPTACLE BY THE REAR DOOR WITH EXCESSIVE SPILLED GREASE ON THE SURROUNDING GROUND,WALL BEHIND THE CONTAINER AND ON THE EXTERIOR OF THE CONTAINER. CLEAN SURROUNDING WALL AND CONTAINER. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED. -

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: GRIME ON FLOOR UNDER COOKING EQUIPMENT,ALONG BASEBOARD WALLS,UNDER THE SHELVES INCLUDED INSIDE THE WALK-IN COOLER

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: WALL BEHIND THE RACKS AT STORAGE AREA IS BROKEN,NOT CLEANABLE.MUST REPLACE/REPAIR WALL;SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING PROTECTIVE LIGHT SHIELD IN THE PREP AREA.PROVIDED.REPLACE BROKEN SHIELD AT PREP AREA

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE -INSTRUCTED TO PROVIDE

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: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE -INSTRUCTED TO PROVIDE

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.