HOTEL LINCOLN Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES OR AVAILABLE FOR REVIEW. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OR ANY REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: NOTED THE CHEF IN CHARGE DURING THE INSPECTION HANDLING READY TO EAT RAW FISH PREPARED FOR SUSHI WITH HIS BARE HANDS AT THE BASEMENT TALL REACH-IN COOLER WHERE FISH WAS BEING COOLED. REVIEWED PROPER HANDLING OF READY TO EAT FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE BAR HAND WASHING SINK BEING USED AS A DUMP SINK WITH A METAL MESH STRAINER INSIDE THE SINK. EMPLOYEE REMOVED STRAINER. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED APPROXIMATELY 15 LBS ASSORTED READY TO EAT RAW FISH FOR SUSHI BEING IMPROPERLY COOLED. THE CHEF STATES THE FISH WAS PREVIOUSLY BLANCHED. OBSERVED THE FISH INSIDE COVERED WOODEN BOXES INSIDE THE SHARED BASEMENT PREP REACH-IN COOLER. FISH TEMPERATURES NOTED AT 54.6F, 55.2F, 59.1F, 54.5F, 51.2F AND 50.1F. NO COOLING TEMPERATURE LOGS ON SITE. REVIEWED PROPER COOLING METHODS. ALL FISH DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY POSTED ON THE PREMISES THAT DISCLOSES AND INFORMS CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD. MANAGER STATES THERE IS NO PRINTED MENU. THE CHEF CHANGES WHAT IS SERVED DAILY. PRIORITY FOUNDATION VIOLATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NO RECORDS ON SITE OR PH METER FOR PH OF SUSHI RICE TESTED, OR TO TEST FOR PH APPROVED LEVELS OF SUSHI RICE PREPARED. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL LOG BOOK ON SITE FOR THE ABOVE RETAIL FOOD PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION INCLUDING SERVICE REPORT FOR THIS LOCATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C).

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: ALL STORED BOWLS, PANS ETC. THROUGHOUT THE DRY FOOD STORAGE MUST BE STORED INVERTED.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE DRY FOOD STORAGE ROOM MUST BE STORED ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FOOD COOKING EQUIPMENT/ (POTS, PANS,ETC.) TOO LARGE FOR 3-COMPARTMENT WAREWASHING SINK. INSTRUCTED SINK COMPARTMENTS SHALL BE LARGE ENOUGH TO ACCOMMODATE IMMERSION OF THE LARGEST EQUIPMENT AND UTENSILS. MUST REMOVE ALL OVERSIZED POTS/PANS OR PROVIDE A SINK LARGE ENOUGH TO ACCOMODATE AND ENABLE WASHING, RINSING AND SANITIZING. PRIORITY FOUNDATION VIOLATION #7-38-025 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 NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE DRY FOOD STORAGE ROOM.-----MUST NOT USE RAW WOOD AS PLUMBING SUPPORT FOR THE HAND WASHING SINK LOCATED IN THE BASEMENT PREP. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO UTILITY SERVICE SINK IN THE PREMISES. MUST PROVIDE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED CARPETING THROUGHOUT THE DRY FOOD STORAGE ROOM. MUST REMOVE TO ENABLE SWEEPING AND MOPPING OF SMOOTH FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED DIRTY FLOOR DRAIN UNDER THE BAR HAND WASHING SINK. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PROVIDE MECHANICAL VENTILATION FOR ALL COOKING EQUIPMENT USED ON THE PREMISES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PROVIDE MECHANICAL VENTILATION FOR ALL COOKING EQUIPMENT USED ON THE PREMISES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.