EAST BANK CLUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED BURGERS, STEAK , FLANK STEAK, SUSHI, AND EGGS ON MENU (MAXWELL'S, AND THE GRILL), FACILITY HAS A BREAKFAST, LUNCH, AND DINNER MENU . ALL SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE, FOOTNOTE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005.NO CITATION ISSUED.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED BURGERS, STEAK , FLANK STEAK, SUSHI, AND EGGS ON MENU (MAXWELL'S, AND THE GRILL), FACILITY HAS A BREAKFAST, LUNCH, AND DINNER MENU . ALL SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE, FOOTNOTE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005.NO CITATION ISSUED.

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.