GOLDEN TEARDROPS Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: - FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. 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: - FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED FACILITY TO IMPLEMENT AN APPROPRIATE PROCEDURE, WITH NECESSARY SUPPLIES, AND TO 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: - INSTRUCTED FACILITY TO INSTALL A HANDWASHING SINK IN THE FIRST FLOOR BAR AREA DIRECTLY ADJACENT TO THE DISH MACHINE AND TO MAINTAIN. 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.

PROPER HOT HOLDING TEMPERATURES - Comments: - FOUND 15LBS OF BREAKFAST TACOS (EACH CONTAIN EGG, CHEESE) UNDER A HEAT LAMP IN THE KITCHEN AT A TEMPERATURE OF 107.6F. INSTRUCTED FACILITY TO MAINTAIN ALL HOT FOODS AT 135F OR ABOVE. FACILITY DISCARDED SAID FOODS. PRIORITY CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: - IN THE WALK IN COOLER FOUND 17LBS OF COOKED CHICKEN AT 50F AND 18LBS OF COOKED STEAK AT 48F. INSTRUCTED FACILITY TO MAINTAIN ALL COLD FOODS AT 41F OR BELOW. OPERATOR DISCARDED AND DENATURED SAID FOOD. PRIORITY VIOLATION 7-38-005. CITATION ISSUED UNDER VIOLATION 21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: - FOUND NO REMINDER ON MENUS (DISCLOSURE IS ON MENUS). INSTRUCTED FACILITY TO LABEL ALL APPROPRIATE MENU ITEMS WITH AN ASTERISK (OR OTHER CLEAR SYSTEM ASSOCIATING FOOD ITEMS WITH DISCLOSURE STATEMENT) AND TO 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: - FOUND IN USE FOOD UTENSILS BEING STORED IN SANITIZER WATER. INSTRUCTED FACILITY TO MAINTAIN IN A CLEAN AND SANITARY MANNER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: - FOUND UNWRAPPED PRESET TABLEWARE THROUGHOUT FACILITY. INSTRUCTED FACILITY TO PROTECT FROM CONTAMINATION BY WRAPPING OR COVERING AND TO MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: - FOUND UNWRAPPED PRESET TABLEWARE THROUGHOUT FACILITY. INSTRUCTED FACILITY TO PROTECT FROM CONTAMINATION BY WRAPPING OR COVERING AND TO MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.