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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED 2 HANK SINKS INACCESSIBLE. ONE HAND SINK WAS BLOCKED BY A BAG OF GARBAGE AND THE OTHER WAS BLOCKED BY A BAG OF LAUNDRY. HAND SINKS MUST REMAIN FULLY ACCESSIBLE AT ALL TIMES. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CONTAINERS OF DOUGHNUT ICING STORED ON FLOOR. ALL FOOD MUST BE ELEVATED AT LEAST 6 INCHES ABOVE FLOOR AT ALL TIMES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN USE ICE SCOOP STORED INSIDE ICE MACHINE IN ICE. MUST STORE ICE SCOOP OUTSIDE OF ICE IN A CLEAN DRY CONTAINER WHEN NOT IN USE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXTERIOR OF REFRIGERATOR DOORS, EXTERIOR OF MIXERS, AND OTHER EQUIPMENT UNCLEAN WITH CAKED ON FOOD ETC. MUST CLEAN IN DETAIL ALL EXTERIOR OF ALL EQUIPMENT INCLUDING HANDLES, DIALS AND SWITCHES. MUST KEEP ALL EQUIPMENT CLEAN AND SANITIARY.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MOP AREA UNCLEAN. HANG MOPS TO DRY AND KEEP MOP AREA CLEAN.

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: OBSERVED MOP AREA UNCLEAN. HANG MOPS TO DRY AND KEEP MOP AREA CLEAN.

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.