HERITAGE OUTPOST LAWRENCE HOUSE LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE ON SITE DEMONSTRATING FOOD SAFETY KNOWLEGE.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO ONE ON SITE WITH CITY OF CHICAGO CERTIFED FOOD MANAGER CERTIFICATE WHILE TIME TEMPERATURE CONTROLLED FOODS ARE BEING SERVED INCLUDING EGGS, MEAT AND CHEESE. PRIORITY FOUNDATION VIOLATION 7-38-012

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENT ON SITE. SOME SUPPLIES ON SITE. INSTRUCTED TO REFER TO EXAMPLE PROVIDED TO COMPLETE CLEAN UP KIT. 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: OBSERVED THE FOLLOWING TIME TEMPERATURE CONTROLLED FOODS AT IMPROPER TEMPERATURE INCLUDING 2LBS OF MINI QUICHE AT 50F VALUED AT $30, 3 LBS BREAKFAST BURRITOS AT 55F VALUED AT $15, 5LBS EGG SANDWICHES AT 51.8F VALUED AT $45, 3LBS HAM AND CHEESE CROISSANT SANDWICHES AT 70F VALUED AT $70, 2LBS SALADS AT 52F VALUED AT 10. ALL FOOD WAS VOLUNTARILY DISCARDED DURING INSPECTION. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER AT 48.9 F CONTAINING TIME TEMPERATURE CONTROLLED FOODS INCLUDING EGGS, CHEESE AND MEAT. PRIORITY VIOLATION 7-38-005

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DOOR OF ICE MACHINE UNCLEAN WITH COFFEE SPILLS. OBSERVED INTERIOR OF CABINETS UNCLEAN WITH COFFEE SPILLS. CLEAN AND MAINTAIN.

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: ALL NON CERTIFIED FOOD MANAGER EMPLOYEES NEED TO HAVE FOOD HANDLER TRAINING.

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: ALL NON CERTIFIED FOOD MANAGER EMPLOYEES NEED TO HAVE FOOD HANDLER TRAINING.

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.