HAMPTON INN & SUITES Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11(A) PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE HAVING VIOLATION OF PRIORITY ITEMS,( COLD FOOD TEMPERATURES). PRIORITY FOUNDATION. NO CITATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(F) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION NO CITATION

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: NO EMPLOYEES HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO POLICY.PRIORITY FOUNDATION. NO CITATION

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: 3-501.16(A)(2) OBSERVED IMPROPER COLD TEMPERATURE OF CREAM CHEESE ON BUFFET TABLE FOR CUSTOMERS AT IMPROPER TEMPERATURES RANGING FROM 52.3F-69.F INSIDE OF LARGE JAR WITH ICE PACK AT THE BOTTOM OF JAR.INSTRUCTED TO MAINTAIN TCF FOODS AT 41.F OR BELOW. APPROX 10 ( 2 OZ) CUPS REMOVED AND DISCARDED COST APPROX $5.00-COS.INSTRUCTED TO MAINTAIN COLD FOODS AT 41.F OR BELOW. PRIORITY VIOLATION 7-38-005.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: PA-100-0367/ NO ALLERGEN AWARENESS FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE FOR ALL EMPLOYSS WITH CITY OF CHICAGO FOOD CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: PA-100-0367/ NO ALLERGEN AWARENESS FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE FOR ALL EMPLOYSS WITH CITY OF CHICAGO FOOD CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.