Eurest Dining Services @ Safer Foundation Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH FOODSERVICE MANAGER TRAINING.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID ORIGINAL CITY OF CHICAGO FOODSERVICE SANITATION MANAGER CERTIFICATE ON SITE AT TIME OF INSPECTION WHILE TCS FOODS (DELI MEAT, BACON) WERE BEING HANDLED. INSTRUCTED PERSON IN CHARGE TO OBTAIN FOODSERVICE MANAGER TRAINING AND RETAIN ORIGINAL CERTIFICATE ON SITE FOR REVIEW, AS WELL AS CERTIFIED MANAGER. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT WATER AT BOTH HANDSINKS IN LOWER LEVEL UNISEX RESTROOM AT IMPROPER HOT WATER TEMPERATURE RANGE OF 85.1F-85.4F. INSTRUCTED PERSON IN CHARGE THAT HOT WATER AT ALL HANDSINKS MUST BE MAINTAINED AT 100F AT ALL TIMES.(ALTERNATIVE RESTROOM AVAILABLE ON UPPER LEVEL) PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT WATER AT BOTH HANDSINKS IN LOWER LEVEL UNISEX RESTROOM AT IMPROPER HOT WATER TEMPERATURE RANGE OF 85.1F-85.4F. INSTRUCTED PERSON IN CHARGE THAT HOT WATER AT ALL HANDSINKS MUST BE MAINTAINED AT 100F AT ALL TIMES.(ALTERNATIVE RESTROOM AVAILABLE ON UPPER LEVEL) PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.