KAPITAN Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. 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: 2-501.11-OBSERVED NO VOMIT AND DIARREAH CLEAN UP KIT ON SITE. MUST OBTAIN. 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 IMPROPER WATER TEMPERATURE AT HAND WASHING SINKS THROUGHOUT ESTABLISHMENT. WATER TEMPERATURE AT TWO HAND WASHING SINKS AT BAR REACHING 77.9F AND 77.2F, WATER TEMPERATURE AT TWO HAND WASHING SINKS IN KITCHEN PREP AREA 1ST FLOOR REACHING 76.1F AND 75.2F AND WATER TEMPERATURE AT TWO HAND WASHING SINKS IN BASEMENT REACHING 74.5F AND 71.6F. INSTRUCTED MANAGER MINIMUM WATER TEMPERATURE MUST REACH 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15-OBSERVED FRONT DOOR AND OPEN AIR DOORS NOT RODENTPROOF. MAKE SURE ALL DOORS LEADING TO THE OUTSIDE ARE COMPLETELY RODENTPROOF.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.14-OBSERVED INSULATION COVERING SEWER PIPES OVER DISHWASHING AREA IN BASEMENT PREP AREA ABOVE DISH MACHINE. WASTEWATER PIPES MUST BE ENCASED/PROTECTED (PVC PIPING) TO PREVENT DRIP CONTAMINATION TO FOOD RELATED ARE BENEATH PIPES. PRIORITY FOUNDATION VIOLATION 7-38-005.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114-OBSERVED A LOT OF UNNECESSARY ITEMS THROUGHOUT. ALL ITEMS NOT IN USE MUST BE REMOVED FROM PREMISES. OBSERVED DOOR DIRECTLY OUTSIDE REAR EXIT WITH EXTRA FOOD RELATED ITEMS. ALL EXTRA FOOD RELATED ITEMS MUST BE REMOVED.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13- OBSERVED NO FOOD HANDLER TRAINING. ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13- OBSERVED NO FOOD HANDLER TRAINING. ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.