ELVIA GAMA Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-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: OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO PROPER DATE MARKING ON READY TO EAT TCS FOODS HELD FOR MORE THAN 24 HOURS IN COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION -NO 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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER THROUGHOUT THE PREMISES WATER TEMPERATURE MEASURED 88F IN WASHROOM HAND SINKS AND AT HAND SINKS IN FOOD PREP/DISHWASHING AREAS-MUST PROVIDE TEMPERATURE OF WATER AT ALL HAND WASHING SINKS MINIMUM 100F AND WATER TEMPERATURE MEASURED AT 88.7F AT DISHWASHING 3 COMPARTMENT SINK-MUST PROVIDE TEMPERATURE OF WATER AT THE 3 COMPARTMENT SINK MINIMUM 110.HOT WATER TANK ON SITE 48 GALLONS.MUST RESTORE ADEQUATE HOT RUNNING WATER UNDER CITY PRESSURE THROUGHOUT THE PREMISES AND TO MAINTAIN. PRIORITY VIOLATION 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER THROUGHOUT THE PREMISES WATER TEMPERATURE MEASURED 88F IN WASHROOM HAND SINKS AND AT HAND SINKS IN FOOD PREP/DISHWASHING AREAS-MUST PROVIDE TEMPERATURE OF WATER AT ALL HAND WASHING SINKS MINIMUM 100F AND WATER TEMPERATURE MEASURED AT 88.7F AT DISHWASHING 3 COMPARTMENT SINK-MUST PROVIDE TEMPERATURE OF WATER AT THE 3 COMPARTMENT SINK MINIMUM 110.HOT WATER TANK ON SITE 48 GALLONS.MUST RESTORE ADEQUATE HOT RUNNING WATER UNDER CITY PRESSURE THROUGHOUT THE PREMISES AND TO MAINTAIN. PRIORITY VIOLATION 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.