FUEGO LOGAN SQUARE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T DEMONSTRATE KNOWLEDGE OF FOOD PREPARATION ."PRIORITY FOUNDATION-NO CITATION ISSUED -

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY

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: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED THAT TCS FOOD STORED IN COOLER UNITS LONGER THAN 24 HOURS TO BE MARKED BY PRODUCTION DATE.MUST MARKED WITH COMMON FOOD NAME AND USE BY DATE .PRIORITY FOUNDATION VIOLATION.7-38-005 NO CITATION ISSUED -

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY ,DISCLOSURE AND REMINDER OF RAW AND UNDER COOKED FOODS POSTED ON MENU. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38.005.NO CITATION ISSUED -

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED ASSORTED RE PACKED FOOD ITEMS ON STORE SHELF NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE INCLUDING BULK FOOD CONTAINERS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED APPROXIMATELY 4 GALLONS OF RED SALSA AND ICE FOR HUMAN CONSUMPTION STORED IN REUSED 5 GALLON PLASTIC BUCKETS USED FOR DISH WASHING DETERGENT .STORED IN FRONT 3 DOOR COOLER.PRODUCT DISCARDED APPROXIMATE 4 GALLONS VALUE $ 35.00.PRIORITY VIOLATION 7-38.025 CITATION ISSUED

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THAT DOOR SEAL ON 2 DOOR STAND UP COOLER ARE BROKEN AND DAMAGED.MUST REPAIR.MUST PROVIDE TWO MORE STOPPERS FOR FRONT FOOD PREP AREA THREE COMPARTMENT SINK

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED TRASH CANS IN LADY'S BATHROOMS. MUST PROVIDE AND MAINTAIN

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR PEELING PAINT IN REAR PREP AREA,ALSO MUST REPAIR HOLE IN WALL IN REAR PREP AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPAIR CRACKED LIGHT SHIELD IN REAR PREP AREA

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.