GROUNDSWELLCOFFEE ROASTERS Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEAN UP PROCEDURE ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE INTERIOR OF ICE MACHINE IN PREP AREA NOT CLEAN. NOTED EXCESSIVE BLACK AND PINK SLIMY MOLD LIKE SUBSTANCE BUILT UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE USED FOR HUMAN CONSUMPTION. MUST REMOVE ICE, REMOVE BUILDUP, CLEAN , SANITIZE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLING EMPLOYEES WITHOUT EFFECTIVE HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS USED TO WIPE DOWN LATTE MACHINE PARTS AIR DRYING ON PREP TABLES. INSTRUCTED TO STORE SOILED WIPING CLOTHS IN A SANITIZING SOLUTION AT LEAST 50 PPM AND MAINTAIN.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS USED TO WIPE DOWN LATTE MACHINE PARTS AIR DRYING ON PREP TABLES. INSTRUCTED TO STORE SOILED WIPING CLOTHS IN A SANITIZING SOLUTION AT LEAST 50 PPM AND MAINTAIN.

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.