GINO'S EAST OF CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT MATERIALS(ITEMS) (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE;KIT (MATERILA/ITEMS FOR POLICY IN PLACE NOT ON SITE IN FACILITY AT TIME OF INSPECTION. MUST PROVIDE, OBTAIN AND MAINTAIN. 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 NO HAND SOAP AT HAND SINK IN FRONT BAR AREA OF FACILITY. INFORMED PERSON IN CHARGE HAND SOAP MUST REMAIN AT HAND SINK AT ALL TIMES AND MAINTAINED.PRIORITY FOUNDATION 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 NO HAND DRYING PROVISION (PAPER TOWELS) AT HAND SINK IN FRONT BAR AREA OF FACILITY. INFORMED PERSON IN CHARGE HAND DRYING PROVISION (PAPER TOWELS) ARE REQUIRED AT HAND SINK AT ALL TIME; FACILITY MUST OBTAIN AND MAINTAIN. 7-38-030(C) CITATION CONSOLIDATED

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 NO EMPLOYEE HAND WASHING SIGNAGE IN RESTROOM OF FACILITY. FACILITY MUST OBTAIN AND MAINTAIN SIGNAGE IN ALL RESTROOM FOR EMPLOYEES.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT TIME TEMPERATURE CONTROL SAFETY FOR FOOD EXCEEDING SPECIFIED DISCARD DATE. COOKED CHILI (8LB), COOKED BEANS(HUMMUS)(3LB), ALL INSIDE WALK IN COOLER AND REAR PREP AREA WITH DISCARD DATE OF JANUARY 21, 2019. PERSON IN CHARGE VOLUNTARILY DISCARDED FOOD ITEMS OUT OF DATE. APPROXIMATELY 11LBS $50 DOLLARS VALUE. PRIORITY VIOLATION. 7-38-005. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED FACILITY MISSING THERMOMETERS FOR WALK IN COOLERS AND REACH IN COOLER THROUGHOUT FACILITY. MUST OBTAIN AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12 (F) OBSERVED FOOD AND SINGLE USE/ SINGLE SERVICE ARTICLES STORED UNDER SEWER LINES IN BASEMENT. MUST ENCASE ALL SEWER LINE AND WASTE WATER LINES IN DRY STORAGE AREA.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FACILITY BASEMENT AND DRY STORAGE AREA UNORGANIZED, ITEMS STORED ON FLOOR AND ACCUMULATION OF ARTICLES AND MATERIALS NOT NEEDED OR USED FOR DAILY OPERATIONS ITES HAVE ACCUMULATION OF DUST AND DEBRIS ON THEM. CONDITION FOR PEST HARBOORAGE. MUST DETAIL CLEAN, ORGANIZE, STORE ITEMS 6 INCHES FROM FLOOR AND REMOVE UNNECESSARY ITEMS FROM FACILITY.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FACILITY BASEMENT AND DRY STORAGE AREA UNORGANIZED, ITEMS STORED ON FLOOR AND ACCUMULATION OF ARTICLES AND MATERIALS NOT NEEDED OR USED FOR DAILY OPERATIONS ITES HAVE ACCUMULATION OF DUST AND DEBRIS ON THEM. CONDITION FOR PEST HARBOORAGE. MUST DETAIL CLEAN, ORGANIZE, STORE ITEMS 6 INCHES FROM FLOOR AND REMOVE UNNECESSARY ITEMS FROM FACILITY.

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.