FAIRFIELD INN Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: No employees health policy on site, instructed to obtain.

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 vomit and diarrhea clean up kit/ procedure on site. Instructed to obtain.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: Low temp dish washing machine not sanitizing at final rinse, machine was being used during inspection. 0ppm obtained on CL test strips. priority violation 7-38-025. machine is tagged not allowed to use. must contact the office of CDPH for tag removal request.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: Low temp dish washing machine not sanitizing at final rinse, machine was being used during inspection. 0ppm obtained on CL test strips. priority violation 7-38-025. machine is tagged not allowed to use. must contact the office of CDPH for tag removal request.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.