HELFELD'S DELICATESSEN & CATERING Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT STORED IN DELI DISPLAY UNIT FOODS SUCH AS 18LBS.TURKEY-47.4F-50.2F4LBS. SPICY TURKEY-46.1F.8LBS. ROAST BEEF-47.5F-49.6F.3LBS. SALMON-59.7F.10LBS. PASTRAMI-48.2F-49.6F.4LBS. BEEF BRISKET-47.5F.2LBS. TUNA SALAD-48.6F.4LBS. WHITE FISH SALAD-46.7F.4LBS. EGG SALAD-47.3F..5LB-COLE SLAW-46.2F..5LB. RED SLAW-46.2F.1LBS. ANTIPASTA SALAD-48.3F..5LBS. SALAMI-50.7F.2.5 GALLONS CHICKEN & PEAS SOUPS-48.7F-50.7F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.104LBS.$900.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF DELI DISPLAY COOLER WITH TCS READY TO EAT FOODS STORED INSIDE AT 50.0F. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED AN UNAUTHORIZED PERSON (MALE CUSTOMER)WALK THROUGH PREP AREA AND WENT TO TOILET ROOM IN REAR AREA OF FACILITY.INSTRUCTED PIC THAT ONLY EMPLOYEES ARE ONLY ALLOWED TO USE TOILET ROOM DUE TO ENTRY TO PREP AREA AND POSSIBLE CROSS CONTAMINATION.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION SSUED)

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO CLEAN DISHES STORAGE SHELF OR REMOVE FROM AREA TO PREVENT CROSS CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLER NOT WEARING A HAIR RESTRAINT WHILE HANDLING FOODS MUST PROVIDE AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPLACE OR REPAIR WORN AND PITTED CUTTING BOARD ON TOPSIDE OF PREP COOLER TO BE IN GOOD REPAIR.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM COOLERS AND PREP TABLES.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.