DO RITE DONUTS Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (A) (A)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). 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: 2-501.11- FOUND NO COMPLETE PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIAREAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUE.

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:2,&B)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) STORED IN COOLER AT IMPROPER TEMPERATURE: 51.1F, 2.25LBS OF LIQUID EGG WHITE, AT A VALUE OF $6.00 56.7F, 1LB OF PICO DE GALLO, AT A VALUE $3.00 57.7F, 1LBS OF LIQUID EGGS, AT A VALUE OF $2.00 58.4F, 1.5LBS OF ORIGINAL MAYO, AT A VALUE OF $3.00 57.7F, 5LBS OF SHREDDED LETTUCE, AT A VALUE OF $5.00 55.6F, 1.5LBS OF SLICED TOMATOES, AT A VALUE OF $1.00 58.7F, 2LBS OF SPICY MAYO, $3.50 58.9F, 4LBS OF COLE SLAW, AT A VALUE OF $1.00 51.4F, 4LBS OF COOKED CHICKEN SAUSAGE PATTIES, $4.00 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT 22.25LBS OF AT A TOTAL VALUE OF$28.50 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11- OBSERVED 2 DOOR COOLER, HOLDING TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, AT IMPROPER TEMPERATURE OF 58.6F. COOLER WAS TAGGED DURING INSPECTION. INSTRUCTED MANAGER TO NOT TO REMOVE TAG. ALSO INFORMED MANAGER TO HAVE UNIT SERVICED AND ENSURE COOLER UNIT MAINTAINS A TEMPERATURE OF 41F PR LESS. PRIORITY VIOLATION # 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11- OBSERVED 2 DOOR COOLER, HOLDING TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS, AT IMPROPER TEMPERATURE OF 58.6F. COOLER WAS TAGGED DURING INSPECTION. INSTRUCTED MANAGER TO NOT TO REMOVE TAG. ALSO INFORMED MANAGER TO HAVE UNIT SERVICED AND ENSURE COOLER UNIT MAINTAINS A TEMPERATURE OF 41F PR LESS. PRIORITY VIOLATION # 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.