GREEN LEAF THAI CUISINE 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 TO PROVIDE. PRIORITY FOUNDATION VIOLATION 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: FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE SMALL REAR WALK-IN-COOLER.FOUND CHICKEN AT 56.3 F-57.8 F,CRAB RANGOON AT 54.9 F,CREAM CHEESES AT 56.8 F,EGGS AT 55.1 F- 56.3 F,RICE AT 56.0 F,BEAN SPROUTS AT 59.0 F,PORK AT 44.6 F-47.4 F,MILK AT 48.8 F,NOODLES AT 48.6 F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50#'S OF FOOD WORTH $200.00 AS STATED BY MANAGER. PRIORITY 7-38-005,CITATION ISSUED. - COS

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS ON SITE (CUT TOMATOES,CHICKEN,COOKED NOODLES) WITH NO DATE MARKING. INSTRUCTED TO PROVIDE PROPER LABELING ON ALL TCS FOODS HELD FOR MORE THAN 24 HOURS WITH A 7 DAY DISCARD 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE.TEMPERATURE INSIDE THE SMALL REAR WALK-IN-COOLER AT IMPROPER TEMPERATURE OF 59.0 F.UNIT IS TAGGED HELD FOR INSPECTION.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 41 F. COLD FOODS MUST BE HELD AT 41 F OR COLDER AT ALL TIMES.MANAGER IMMEDIATELY CALLED FOR REFRIGERATION SERVICE FOR REPAIR. PRIORITY VIOLATION 7-38-005,CITATION ISSUED. - COS

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND NO VISIBLE BACK FLOW PREVENTION DEVICE ON WATER LINE TO ICE MAKER.MUST INSTALL.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

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: GROUT IN BETWEEN THE FLOOR TILES WORN OUT IN THE REAR PREP/DISH WASHING AREA. MUST RE-GROUT MENTIONED FLOOR TILES 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND STOCK AND SUPPLIES STORED ON FLOOR AT REAR DRY STORAGE ROOM.MUST BE PROPERLY STORED AT LEAST 6" INCHES OFF THE FLOOR AND AWAY FROM THE WALL FOR EASIER CLEANING.

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: INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS WITH EXCESSIVE ACCUMULATIONS OF GREASE BUILD-UP AND TO MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS WITH EXCESSIVE ACCUMULATIONS OF GREASE BUILD-UP AND TO MAINTAIN.

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.