GIORDANO'S NAVY PIER Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102-14(A) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-012(A).

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 VOMIT OR DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD TEST-KIT ON PREMISES. 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(D) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF LABELED ITEMS INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(A) PREP AREA HANDWASH BOWL (BY COOKLINE) COLD WATER LEAKING AT VALVE. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED FOOD DEBRIS/DUST ON WALLS AT AND AROUND BAR ALSO OBSERVED ONE CEILING TILE PAPER BUBBLING/PEELING ABOVE DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN WALLS AND REPLACE DAMAGED CEILING TILE.

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: 6-501.12 OBSERVED FOOD DEBRIS/DUST ON WALLS AT AND AROUND BAR ALSO OBSERVED ONE CEILING TILE PAPER BUBBLING/PEELING ABOVE DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN WALLS AND REPLACE DAMAGED CEILING TILE.

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.