EPIC BURGER Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TIME TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF) ARE BEING PREPARED AND SERVED AT TIME OF INSPECTION. CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION. 7-38-012.CITATION ISSUED.

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.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (GROUND BEEF BALLS (51.7F), TURKEY(51.8F), CHEESE(52.4F), TOMATOES(47.9F),CHICKEN (46.7F)) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE REACH IN COOLER AND IN THE PREP COOLER AT THE TIME OF INSPECTION; TEMPERATURES RANGING FROM 51.7F-46.7F. MANAGER DISCARDED APPROXIAMETLY 6O LBS OF FOOD. COST OF ALL SAID FOOD $250. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (GROUND BEEF BALLS (51.7F), TURKEY(51.8F), CHEESE(52.4F), TOMATOES(47.9F),CHICKEN (46.7F)) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE REACH IN COOLER AND IN THE PREP COOLER AT THE TIME OF INSPECTION; TEMPERATURES RANGING FROM 51.7F-46.7F. MANAGER DISCARDED APPROXIAMETLY 6O LBS OF FOOD. COST OF ALL SAID FOOD $250. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.