FOODA -UIC Fails Health Inspection - Chicago Pop-up establishment host-tier ii

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEAN UP PROCEDURE OR NECESSARY ITEMS OUTLINED IN THE POLICY ON SITE DURING TIME OF INSPECTION FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EXPOSED HANDWASHING SINK LOCATION INACCESSIBLE FOR PROPER HANDWASHING OF THE FOOD EMPLOYEES THAT WILL BE OPERATING ON SITE. MUST PROVIDE AND MAINTAIN A CONVENIENTLY LOCATED HANDISNK IN SAID FOOD PREP AREA WITH HOT(AT LEAST 100F)AND COLD RUNNING WATER , SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED INEFFECTIVE FOOD SHIELDS IN PLACE IN PREP AREA. FOOD ON DISPLAY MUST BE PROTECTED FROM CONTAMINATION BY EFFECTIVE FOOD SHIELDS (SNEEZE GUARDS) ETC. MUST PROVIDE AND MAINTAIN. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED INEFFECTIVE FOOD SHIELDS IN PLACE IN PREP AREA. FOOD ON DISPLAY MUST BE PROTECTED FROM CONTAMINATION BY EFFECTIVE FOOD SHIELDS (SNEEZE GUARDS) ETC. MUST PROVIDE AND MAINTAIN. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.