EUREST DINING SERVICES Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE POLICY. PRIORITY FOUNDATION VIOLATION NO CITATION

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: NO EMPLOYEE HEALTH CLEAN- UP POLICY FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF APPROX 10-LBS OF BEEF CHILI AT 61.9F AND APPROX 5-LBS OF CHICKEN NOODLE SOUP AT 120.0F INSIDE OF HOT HOLDING UNIT. INSTRUCTED HOT FOOD MUST BE MAINTAIN AT 135.F OR HIGHER. ALL FOODS REMOVED BY FOOD MANAGER AND DISCARDED AT COST APPROX $ 20.00, -COS. PRIORITY VIOLATION 7-38-005

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: PREPACAKED FOODS , GARDEN SALADS, TUNA, ETC,IN THE ( TO GO) COOLER NOT PROPERLY LABELED. INSTRUCTED THAT ALL PREPACKED FOODS MUST HAVE APPROPIATE LABELS FOR ALLERGENS, INGREDIENTS, NAME, WEIGHT,ETC. INSTRUCTED TO INSTALL.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACKFLOW PREVENTER DEVICE INSTALLED ON WATER SUPPLY LINE OF COFFEE MACHINE IN KITCHEN. INSTRUCTED TO INSTALL BY CORRECT BY DATE. PRIORITY VIOLATION 7-38-030C

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACKFLOW PREVENTER DEVICE INSTALLED ON WATER SUPPLY LINE OF COFFEE MACHINE IN KITCHEN. INSTRUCTED TO INSTALL BY CORRECT BY DATE. PRIORITY VIOLATION 7-38-030C

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.