EMA 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 EMPLOYEE HEALTH POLICY AND MAINTAIN DOCUMENTATION OF TRAINING FOR EACH EMPLOYEE ON SITE. PRIORITY FOUNDATION VIOLATION: 7-38-012(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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED BROTHS BEING HOT HELD AT THE A STOVETOP STEAM TABLE AT IMPROPER TEMPERATURES. NOTED CORN STOCK AT 111 DEGREES F AND SHRIMP STOCK AT 110 DEGREES F. INSTRUCTED THAT ALL HOT TCS FOODS MUST BE HELD AT 135 OR ABOVE. OPERATOR VOLUNTARILY DISCARDED 10 LBS OF PRODUCT WORTH $40. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER TEMPERATURES AT THE CUSTOMER SELF-SERVICE SALAD BAR. NOTED: TSAZIKI SAUCE, 50 DEGREES F; COOKED CAULIFLOWER, 54-56 DEGREES F; CHICK PEA SALAD, 54 DEGREES F; COOKED CARROT SALAD, 54 DEGREES F; CUT TOMATO SALAD, 55 DEGREES F. ALSO OBSERVED TCS FOODS HELD IN THE 2 DOOR PREP COOLER AT IMRPROPER TEMPERATURES. NOTED: POTATOES, 47 DEGREES F; CHEESE, 47 DEGREES F; CUT TOMATOES, 48 DEGREES F; CUT TOMATO SALAD, 48 DEGREES F; COOKED CARROT SALAD, 47 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 80 LBS OF PRODUCT WORTH $300. INSTRUCTED THAT ALL COLD TCS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW AT ALL TIMES. PRIORITY VIOLATION: 7-38-005, REFER TO VIOLATION #21 FOR CITATION.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE FOR FOOD ITEMS ON THE MENU THAT ARE COOKED TO CUSTOMER ORDER (BEEF TENDERLOIN, ETC). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION: 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COLD HOLDING UNITS HOLDING AT IMPROPER AMBIENT TEMPERATURES. NOTED THE SALAD BAR COOLER HOLDING AT 46 DEGREES F AND THE 2 DOOR REACH IN COOLER HOLDING AT 51 DEGREES F, EACH WITH TCS FOODS STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 41 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED FOR TCS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. PRIORITY VIOLATION: 7-38-005, REFER TO VIOLATION #21 FOR CITATION.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COLD HOLDING UNITS HOLDING AT IMPROPER AMBIENT TEMPERATURES. NOTED THE SALAD BAR COOLER HOLDING AT 46 DEGREES F AND THE 2 DOOR REACH IN COOLER HOLDING AT 51 DEGREES F, EACH WITH TCS FOODS STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 41 DEGREES F OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED FOR TCS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. PRIORITY VIOLATION: 7-38-005, REFER TO VIOLATION #21 FOR CITATION.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.