HOST INTERNATIONAL B05 Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(A).

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: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005.

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) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE INSIDE THE 2 DOOR STAND-UP KITCHEN COOLER(AMBIENT AIR TEMPERATURE OF 57.7F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:ASSORTED CHICKEN MOZZARELLA SANDWICHES 53.0F,AVOCADO TURKEY WRAP SANDWICHES 52.0F,CHICKEN BALSAMIC SANDWICHES 51.0,TURKEY BERRY SANDWICHES 51.6F,EGG BACON AND CHEESES FOCCACIA 52.0F ETC.INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR BELOW AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 50#'S OF (TCS FOODS) WORTH APPROX. $200.00 AS STATED BY MANAGEMENT. PRIORITY VIOLATION 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 FOUND 2 DOOR STAND-UP KITCHEN COOLER WITH TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 57.7F). INSTRUCTED MANAGEMENT, COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW.THE SAID COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR BELOW AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 FOUND 2 DOOR STAND-UP KITCHEN COOLER WITH TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 57.7F). INSTRUCTED MANAGEMENT, COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW.THE SAID COOLER IS TAGGED HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE THE COLD HOLDING UNIT UNTIL IT IS REPAIRED,COLD HOLDING TEMPERATURE MUST BE 41F OR BELOW AT ALL TIMES.PLEASE NOTE:SEE BELOW COMMENTS.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.