D'NUEZ Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE UPON ARRIVAL. INSTRUCTED MUST HAVE A DESIGNATED PERSON IN CHARGE AT ALL TIMES, WITH A CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS (EGGS, PANCAKES, CREPES, ETC.) ARE BEING COOKED. INSTRUCTED MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED, COOKED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION 7-32-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

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 VOMIT AND DIARRHEA CLEAN UP POLICY ON SITE. MUST PROVIDE WRITTEN PROCEDURE AND CORRESPONDING EQUIPMENT FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED SEVERAL EMPLOYEES WASHING HANDS AT 3 COMPARTMENT SINK. INSTRUCTED STAFF MUST WASH HANDS IN DESIGNATED, EXPOSED HAND WASHING SINK ONLY. CORRECTED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP IN EMPLOYEE RESTROOM. INSTRUCTED MUST PROVIDE HAND CLEANSER AT ALL WASHBOWL SINKS AT ALL TIMES. OPERATOR PROVIDED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE VIOLATION 5-205.11 FOR CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS OR HAND DRYER INSIDE EMPLOYEE RESTROOM. MUST PROVIDE A SANITARY MEANS TO DRY HANDS IN ALL RESTROOMS AT ALL TIMES. OPERATOR PROVIDED PAPER TOWELS DURING INSPECTION. 7-38-030(C). SEE VIOLATION 5-205.11 FOR CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EXPOSED HAND WASHING SINK INACCESSIBLE AND BLOCKED IN KITCHEN. HAND SINK HAD EQUIPMENT/UTENISLS IN BASIN, AND TABLE POSITIONED DIRECTLY IN FRONT OF SINK. INSTRUCTED HAND WASHING SINK MUST BE EASILY ACCESSIBLE AT ALL TIMES AND MAY ONLY BE USED FOR HAND WASHING. OPERATOR REMOVED ITEMS FROM BASIN AND RELOCATED TABLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NEW PREP AREA (SMOOTHIE/MILKSHAKE STATION) WITHOUT REQUIRED HAND SINK. MUST INSTALL A DEDICATED, EXPOSED HAND WASHING SINK FOR THIS ROOM WITH HOT/COLD WATER, ADEQUATE CITY PRESSURE, SOAP AND PAPER TOWELS, AND A HAND WASHING SIGN. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EMPLOYEES WASHING UTENSILS IN 3 COMPARTMENT SINK,RINSING, AND THEN STORING IN DRYING RACK WITHOUT USING REQUIRED SANITIZER. INSTRUCTED MUST PROPERLY WASH, RINSE AND SANITIZE ALL UTENSILS AT ALL TIMES. OPERATOR SET UP 3 COMPARTMENT SINK DURING INSPECTION AND ALL UTENSILS REWASHED AND SANITIZED. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES IN THE PREP COOLERS IN KITCHEN: UNCOOKED CHICKEN @ 49.1F; AND 1 DOZEN UNCOOKED EGGS @ 51.1F - 55.2F. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED 35LBS OF DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES COST TO BE APPROXIMATELY $100. PRIORITY VIOLATION 7-38-005. CITATION 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO LABELS ON TCS FOODS IN COOLERS. INSTRUCTED MUST LABEL ALL TCS FOODS WITH DISCARD/SELL BY DATE, NO MORE THAN 7 DAYS FROM PREP DATE, WHEN HELD FOR MORE THAN 24 HOURS. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED CONSUMER ADVISORY NOT CORRECTLY NOTED ON MENUS. MUST PROVIDE CONSUMER ADVISORY DISCLOSURE STATEMENT, AND REMINDERS (*) NEXT TO EACH ITEM (EGGS) ON MENU IT APPLIES TO ON MENU. PRIORITY FOUNDATION VIOLATION.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS ON FOODS PACKAGED ON SITE (DESERTS) IN THE COOLER AT FRONT COUNTER. FOOD PACKAGED IN A FOOD ESTABLISHMENT, SHALL BE LABELED AS SPECIFIED BY LAW. LABELS MUST INCLUDE THE FOLLOWING: THE COMMON NAME OF FOOD; A LIST OF INGREDIENTS; AN ACCURATE NET QUANTITY; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER OR PACKER AND A SELL BY DATE. MUST CORRECTLY LABEL ALL PREPACKAGED ITEMS IN COOLER AT THE FRONT COUNTER. OBSERVED BULK ITEMS (RICE, SUGAR,ETC.) IN CONTAINERS NOT LABELED IN REAR DRY STORAGE. MUST LABEL WITH COMMON NAME. MUST CORRECT AND MAINTAIN SAME.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

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 NO PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES. MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES.

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.