DOLLOP COFFEE AND TEA Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO ELECTRONIC WRITTEN EMPLOYEE HEALTH POLICY VERIFICATION FOR ALL EMPLOYEES. MUST PROVIDE EMPLOYEE VERIFICATION FOR THE ELECTRONIC EMPLOYEE HEALTH POLICY THAT WAS PROVIDED DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION. 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: NO REQUIRED EQUIPMENT INCLUDING A DISINFECTANT EFFECTIVE AGAINST THE NOROVIRUS ON SITE FOR THE ELECTRONIC WRITTEN VOMITING/DIARRHEA CLEANING PROCEDURE THAT WAS PROVIDED DURING THE INSPECTION. MUST PROVIDE ALL REQUIRED EQUIPMENT. PRIORITY FOUNDATION VIOLATION. 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: MUST INSTALL A HAND WASHING SINK AT THE THREE COMPARTMENT SINK DISH WASHING AREA WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS FOR THE PURPOSE OF HAND WASHING ONLY. PRIORITY FOUNDATION VIOLATION. NO 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

PERSONAL CLEANLINESS - Comments: ALL EMPLOYEES WITH BEARDS PREPARING FOODS MUST WEAR BEARD RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT ALL STORAGE AREAS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.

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: RAW WOODEN SHELVING THROUGHOUT THE FOOD PREP AREA MUST BE PAINTED/SEALED TO BE SMOOTH AND CLEANABLE.----OBSERVED THE EXTERIOR/INTERIOR OF THE WASHER AND DRYER ON PREMISES USED TO CLEAN SOILED LINENS EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED EMPLOYEE TOILET AND WASH BOWL EXTREMELY DIRT. MUST CLEAN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL UNUSED, UNNECESSARY ITEMS STORED THROUGHOUT THE REAR STORAGE ROOMS AND CLOSETS MUST BE REMOVED. ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.

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: ALL RAW, UNEVEN BRICK WALLS WITH OPEN CRACKS AND CREVICES THROUGHOUT THE FOOD PREP, DISH WASHING AND WASHROOM AREAS MUST BE COVERED/SEALED TO BE SMOOTH AND CLEANABLE.----ALL HOLES IN THE WALLS IN THE REAR EMPLOYEE WASHROOM MUST BE SEALED.----WATER DAMAGED CEILING TILE IN THE EMPLOYEE WASHROOM MUST BE REPLACED.----FLOORS THROUGHOUT THE FOOD PREP, DISH WASHING AREA, EMPLOYEE WASHROOM AND REAR SEATING STORAGE CLOSETS AND STORAGE ROOMS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

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: ALL RAW, UNEVEN BRICK WALLS WITH OPEN CRACKS AND CREVICES THROUGHOUT THE FOOD PREP, DISH WASHING AND WASHROOM AREAS MUST BE COVERED/SEALED TO BE SMOOTH AND CLEANABLE.----ALL HOLES IN THE WALLS IN THE REAR EMPLOYEE WASHROOM MUST BE SEALED.----WATER DAMAGED CEILING TILE IN THE EMPLOYEE WASHROOM MUST BE REPLACED.----FLOORS THROUGHOUT THE FOOD PREP, DISH WASHING AREA, EMPLOYEE WASHROOM AND REAR SEATING STORAGE CLOSETS AND STORAGE ROOMS WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

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.