EDGEWATER SENIOR SATELLITE Fails Health Inspection - Chicago Golden diner

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOND WHITE REFRIGETOR AT AIR TEMP OF 50.1F TO 52.9F.UNIT IS USED TO STORE POTENTIALLY HAZARDOUS FOOD:MILK ETC. UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. MANAGER LOWER THE UNIT TEMPERATURE, WITH NEGATIVE RESULT.TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE.INSTRUCTED TO USE OTHER UNIT ON PREMISES( WHITE REACH-IN COOLER BY THE FRONT DESK/ STORAGE MAINTAINS AIR TEMP OF 30.2F. CRITICAL VIOLATION:7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND HALF REPACKED BAG(ABOUT 2 POUNDS) OF SHREDDED CHEESE SERVED TO CUSTOMERS ON TOP THE SERVING TABLE AT TEMP OF 67.2F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.EMPLOYEE STATED MENTIONED FOOD WAS DELIVERED WITH DRY NON-POTENTIALLY HAZARDOUS FOOD IN THE MORNING.INSTRUCTED TO CHECK AND RECORD POTENTIALLY HAZARDOUS FOOD UPON DELIVERY(COLD 40F AND BELOW,HOT 140F AND ABOVE).FOOD DISCARDED AND DENATURED. CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED ONE EMPLOYEE SEATING BEHIND THE SERVING TABLE ON THE PHONE TOUCHING THE SCREEN. ONCE A CUSTOMER ARRIVES TO BE SERVED, SHE WILL PUT HER FINGERS INSIDE THE FOAM CUP WITH FRUIT (A READY TO EAT FOOD) AND SERVE TO CUSTOMER,THEN GOING BACK TO PLAY WITH PHONE. NO BARE HAND CONTACT WITH READY TO EAT FOOD.INFORMATION GIVEN TO MANAGER WHICH SHE SOLVED ISSUE. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING SERVING TIME. FOUND UNCOVERED TWO WATER PITCHERS ON TOP THE TABLE OF SELF SERVING AREA;ALSO UNCOVERED FRUITS(READY TO EAT FOOD)INSIDE THE FOAM CONTAINERS ON TOP SERVING TABLE,IN PUBLIC VIEW.FOOD MUST BE COVERED/PROTECTED FROM ALL ELEMENTS/PUBLIC VIEW. EMPLOYEE COVERED THE WATER PITCHERS AND FRUIT WAS REMOVED. SERIUOS VIOLATION:7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE(MANAGER,EMPLOYEE AND I) OBSERVED MICE DROPPINGS INSIDE THE CABINET UNDER THE THREE COMPARTMENT SINK.INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND MAINTAIN SAID AREA. OUTER OPENINGS NOT PROTECTED MAIN FRONT DOORS NOT RODENT/INSECT PROOF.GAPS OF 1/4" TO 1/2' BETWEEN DOOR AND BOTTOM DOORS,OR RODENT/INSECT PROOF DINING/KITCHEN WEST AND EAST DOOR WITH 1/2" TO 1" GAP AT BOTTOM OF MENTIONED DOORS. INSTRUCTED TO RODENT /INSECT MENTIONED DOORS. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE(MANAGER,EMPLOYEE AND I) OBSERVED MICE DROPPINGS INSIDE THE CABINET UNDER THE THREE COMPARTMENT SINK.INSTRUCTED TO REMOVE DROPPINGS,CLEAN AND MAINTAIN SAID AREA. OUTER OPENINGS NOT PROTECTED MAIN FRONT DOORS NOT RODENT/INSECT PROOF.GAPS OF 1/4" TO 1/2' BETWEEN DOOR AND BOTTOM DOORS,OR RODENT/INSECT PROOF DINING/KITCHEN WEST AND EAST DOOR WITH 1/2" TO 1" GAP AT BOTTOM OF MENTIONED DOORS. INSTRUCTED TO RODENT /INSECT MENTIONED DOORS. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.