DELEITE RESTAURANT Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 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: 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

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: 5-203.11 OBSERVED NO HAND WASHING SINK LOCATED BY THE DRINK PREP STATION. INSTRUCTED TO PROVIDE A HAND WASHING SINK OR REMOVE DRINK PREP AREA AND PLACE THE DRINK PREP AREA BY A HAND WASHING SINK. PRIORITY FOUNDATION 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: 4-303.11(A) OBSERVED NO ADEQUATE SANITIZER ON SITE FOR SANITIZING EQUIPMENT AND UTENSILS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY VIOLATION 7-38-025.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.111 OBSERVED HOT WATER ONLY REACHING 92F AT THE 3 COMPARTMENT SINK IN THE BASEMENT. INSTRUCTED TO MAINTAIN 110F AT ALL TIMES. PRIORITY VIOLATION 7-38-025.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED CONSUMER ADVISORY DISCLOSURE MISSING ON UNDERCOOKED OR RAW ITEMS SUCH AS SUNNY SIDE UP EGG ITEMS AND RAW OYSTER ITEMS, ALSO OBSERVED A CONSUMER ADVISORY ASTERIK ON A CHICKEN ITEM. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW AND REMOVE THE CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE FOR PROPERLY TESTING THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE FOR PROPERLY TESTING THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.