GARCIA'S INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N)-NO EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

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: 2-501.11-NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEA. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE. 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: 3-501.17-INSTRUCTED TO PROPERLY LABELED AND DATED ALL REFRIGERATED READY TO EAT TCS FOODS, PREPARED ON SITE AND HELD MORE THAN 24 HOURS INSIDE THE WALK IN COOLER AND REACH IN COOLER AND MAINTAIN. PRIORITY FOUNDATION 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14-WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD, COOLERS,DINING TABLES MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-204.13-FOUND ICE SCOOP BEHIND THE BAR STORED ON TOP OF THE ICE INSIDE THE ICE BIN. INSTRUCTED TO STORE ICE SCOOP ON A SEPARATE CONTAINER HANDLE UP TO PREVENT POSSIBLE CONTAMINATION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13-FAN GUARD OF THE 2 DOOR REACH IN COOLER WITH GREASE AND DUST BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.17-CEILING VENT COVER IN THE FAMILY WASHROOM AND LADIES WASHROOM WITH DUST ACCUMULATED. MUST CLEAN,REMOVE DUST AND MAINTAIN. CEILING VENT COVER BY THE AIR CONDITIONING SYSTEM ABOVE THE HALLWAY GOING TO THE WASHROOM WITH HEAVY DUST BUILD-UP. MUST DETAIL CLEAN AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13-SOME OF THE FOOD HANDLER TRAINING CERTIFICATE ARE EXPIRED. INSTRUCTED TO RE TAKE THE FOOD HANDLERS TRAINING CLASS AND OBTAIN A CERTIFICATE.

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: 2-102.13-SOME OF THE FOOD HANDLER TRAINING CERTIFICATE ARE EXPIRED. INSTRUCTED TO RE TAKE THE FOOD HANDLERS TRAINING CLASS AND OBTAIN A CERTIFICATE.

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.