ILLINOIS CENTER FOR REHABILITATION AND EDUCATION-R Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE AT THE BEGINNING OF THE INSPECTION WITHOUT THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED UNDER VIOLATION #2.

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: 2-101.11 OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED WHILE TCS FOODS (EGGS, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. THE MANAGER THAT ARRIVED STATED, "HIS ORIGINAL CERTIFICATE IS POSTED AT A DIFFERENT FACILITY." INSTRUCTED EACH FACILITY MUST HAVE ITS OWN CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE, AND EVERY SUCH MANAGER MUST HAVE THE ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED CUSTOMER TABLEWARE STORED WITHOUT PROTECTION FROM POSSIBLE CONTAMINATION IN THE CUSTOMER SERVING AREA. INSTRUCTED TO PROVIDE ADEQUATE PROTECTION FOR ALL TABLEWARE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS INSIDE THE FRYER. INSTRUCTED TO CLEAN.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED A MISSING/BROKEN LID ON THE OUTSIDE GARBAGE DUMPSTER, AND OUTSIDE GARBAGE DUMPSTER LIDS WERE NOT CLOSED AND WERE NOT TIGHT FITTING. INSTRUCTED TO REPLACE THE OUTSIDE GARBAGE DUMPSTER LID AND MAINTAIN ALL OUTSIDE GARBAGE DUMPSTER LIDS TO REMAIN CLOSED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED A MISSING/BROKEN LID ON THE OUTSIDE GARBAGE DUMPSTER, AND OUTSIDE GARBAGE DUMPSTER LIDS WERE NOT CLOSED AND WERE NOT TIGHT FITTING. INSTRUCTED TO REPLACE THE OUTSIDE GARBAGE DUMPSTER LID AND MAINTAIN ALL OUTSIDE GARBAGE DUMPSTER LIDS TO REMAIN CLOSED AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.