ELEVEN CITY DINER 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 OR SIGNATURE FOR REVIEW FOR EMPLOYEES OF FACILITY. MUST PROVIDE 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. 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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER USE BARE HAND CONTACT ON READY TO EAT FOOD. FOOD HANDLER PREP AND PLATE COOKED READY TO EAT SAUSAGE, BACON, EGGS AND POTATO WITH BARE HANDS IN SIDE FRONT PREP AREA (COOK LINE TO GO ORDER). INFORMED FOOD HANDLER AND PERSON IN CHARGE BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED. PERSON IN CHARGE VOLUNTARY DISCARDED CONTAMINATED FOOD ITEMS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED FACILITY MECHANICAL HIGH TEMPERATURE WARE WASHING MACHINE NOT MEETING REQUIREMENTS IN REAR PREP WARE WASHING ARE. FINAL RINSE A 140 DEGREES F AT TIME OF INSPECTION. INFORMED PERSON IN CHARGE TO REPAIR AND MAINTAIN. TAGGED MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS, READY TO EAT ROAST BEEF FIVE POUND PAN OF AT 52.4-56.7 DEGREES F INSIDE REACH IN PREP COOLER DRAWER IN FRONT PREP AREA (COOK LINE) AND 1 TWO POUND PAN READY TO EAT COOKED PORK SAUSAGE 56.6 DEGREES F ON COUNTER AT FRONT PREP AREA (COOK LINE). COLD HOLDING MUST REMAIN AT 41 DEGREES F OR BELOW REQUIRED TEMPERATURE. PERSON IN CHARGE VOLUNTARY DISCARDED FOOD ITEMS NOT MEETING REQUIREMENTS. INFORMED PERSON IN CHARGE OF REQUIREMENTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. APPROX 7 POUNDS $150.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, COOKED AND COOLED TURKEY,CHICKEN, PASTA, ROAST BEEF, SAUSAGE, CHARIZO, PORK, STEWS, SOUPS ETC. STORED INSIDE WALK IN COOLER AND REACH IN COOLERS LOCATED IN REAR FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED FACILITY NOT MEETING FOOD REQUIREMENTS, MISSING CONSUMER ADVISORY FOR FOOD ITEMS/PRODUCTS OFFERED REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.FACILITY PRINT MENU CORRECTION ON SITE AT END OF INSPECTION

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FACILITY UTILIZING HEAVILY SCORED WOOD BOWLS FOR FOOD STORAGE IN DISPLAY COOLER FOR IN HOUSE MADE SALADS. BOWLS ARE NOT FOOD SAFE/ FOOD GRADE, DESIGNED TO MEET REQUIREMENTS( NOT SMOOTH EASY TO CLEAN). MUST UTILIZE FOOD GRADE EASY TO CLEAN WARES.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FACILITY MECHANICAL WARE WASHING MACHINE WASH SOLUTION TEMPERATURE NOT MEETING REQUIREMENTS; WASH SOLUTION AT 140 DEGREES F IN REAR PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE WASH SOLUTION MUST BE AT 160 DEGREES F AND MAINTAIN FOR WASH SOLUTION CYCLE. . PRIORITY VIOLATION 7-38-025. CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW. SEE VIOLATION #60

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN. SEE VIOLATION # 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN. SEE VIOLATION # 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.