JOE'S & KEN'S II Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Observed no employee health policy on site. Must provide written employee health policy. Priority foundation 7-38-010.

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 vomit and diarrhea clean up policy on site. Must provide. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Observed exposed hand washing sink not easily accessible to front prep area where all cooking is done. Must provide exposed, dedicated hand washing sink in the front prep area, easily accessible to the cooking area. Must provide hot(100F)/cold water with adequate city pressure, soap/paper towels, and a hand washing sign. Priority foundation violation 7-38-030(c).

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 DATE MARKING AND DISPOSITION - Comments: Observed items in walk in cooler without proper labels. Must label all TCS foods with common name and discard date. Must maintain same.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

APPROVED THAWING METHODS USED - Comments: Observed oxtail being thawed in standing water in pot in 3 compartment sink. Instructed must thaw using an approved method such as under refrigeration that maintain temperature of 41F or less; completely submerged under running water 70F or below in temp and with sufficient water velocity to agitate and float off loose particles in an overflow; or in a microwave oven and immediately transferred to conventional cooking equipment without interruption. Operator removed oxtail and proceeded to cooking.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: Observed hot water capacity not sufficient. Hot water temperature upon arrival @ 79.9F @ 3 compartment sink, 80.4F @ hand sink, and 81.1F at washbowl sink in restroom. Instructed must provide hot water temperature of 100F at washbowls and hand sink, and 110F at 3 compartment sink at all times. Operator adjusted temperature of hot water heater during inspection. Priority foundation violation 7-38-030(c).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: Observed hot water capacity not sufficient. Hot water temperature upon arrival @ 79.9F @ 3 compartment sink, 80.4F @ hand sink, and 81.1F at washbowl sink in restroom. Instructed must provide hot water temperature of 100F at washbowls and hand sink, and 110F at 3 compartment sink at all times. Operator adjusted temperature of hot water heater during inspection. Priority foundation violation 7-38-030(c).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.