INSPIRED CATERING & EVENTS Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO KIT ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EXPOSED HANDWASHING SINK IN PIZZA PREP AREA RENDERED INACCESSIBLE BY A POT AND UTENSIL BEING PLACED INSIDE BASIN. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS IN A FREE AND ACCESSIBLE MANNER. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HOT WATER DISH MACHINE MAINTAINING AN IMPROPER FINAL RINSE TEMPERATURE OF 155.1F. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR MACHINE SO THAT IS CAPABLE OF DELIVERING A FINAL RINSE TEMPERATURE BETWEEN 180-192F AND RAISE THE SURFACE TEMPERATURE OF UTENSILS TO AT LEAST 160F. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED VACUUM PACKAGING MACHINE IN BASEMENT PREP AREA WITHOUT REQUIRED VARIANCE FROM CITY OF CHICAGO. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO CEASE VACUUM PACKAGING UNTIL A VARIANCE FROM CHICAGO DEPARTMENT OF PUBLIC HEALTH IS OBTAINED. 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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED VACUUM PACKAGING EQUIPMENT ON SITE AND NO VARIANCE FROM CITY OF CHICAGO. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO APPLY FOR VARIANCE FROM CITY OF CHICAGO. CITATION COMBINED WITH VIOLATION #29.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARD IN PIZZA PREP STATION COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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 IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTDOOR GARBAGE DUMPSTER OVERFLOWING WITH GARBAGE AND NOT ABLE TO HAVE LID SHUT. INSTRUCTED TO CORRECT AND MAINTAIN DUMPSTERS WITH TIGHT FITTING LIDS. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF FOOD DEBRIS AND GRIME IN INTERIOR OF MICROWAVE ON COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

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: OBSERVED BUILD UP OF FOOD DEBRIS AND GRIME IN INTERIOR OF MICROWAVE ON COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

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.