L'PATRON Fails Health Inspection - Chicago Mobile food preparer

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO HAVE AN EMPLOYEE HEALTH POLICY ON SITE THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO 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: 2-501.11 OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO ANY VOMITING OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE THE MOBILE FOOD VEHICLE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO 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: 5-205.11 OBSERVED HAND WASHING SINK BLOCKED WITH A BIG CONTAINER SITTING ON THE HAND SINK DURING THE INSPECTION. INSTRUCTED TO NEVER BLOCK THE HAND WASHING SINK AND TO ALWAYS MAKE THE HAND WASHING SINK ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE.

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 HOT HOLDING TEMPERATURES - Comments: 3-501.16(A)(1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED RICE AND COOKED BEANS) AT IMPROPER HOT HOLDING TEMPERATURES; 3 LBS COOKED RICE AT IMPROPER HOT HOLDING TEMPERATURE RANGING FROM 124.0F-126.1F DURING THE INSPECTION AND 1 LB OF COOKED BEANS AT AN IMPROPER HOT HOLDING TEMPERATURE OF 127.0F LOCATED INSIDE OF A HOT HOLDING UNIT. MANAGER DISCARDED AND DENATURED SAID ITEMS DURING THE INSPECTION. ESTIMATED COST OF DISCARDED FOODS $35. INSTRUCTED TO ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO THERMOMETER LOCATED INSIDE OF THE 2 DOOR PREP COOLER. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED ABOUT 5 LIVE LARGE FLIES INSIDE OF THE FOOD PREP AREA OF THE MOBILE FOOD VEHICLE. INSTRUCTED TO REMOVE LIVE ACTIVITY AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B) OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLAT TOP GRILL. INSTRUCTED TO CLEAN. 4-601.11(C) OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS. 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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED NO HOT RUNNING WATER AT THE HAND WASHING SINK NOR AT THE 3 COMPARTMENT SINK DURING THE INSPECTION. AT THE TIME OF THE INSPECTION THE HAND WASHING SINK HOT WATER TEMPERATURE WAS AT 62.0F AND THE 3 COMPARTMENT SINK HOT WATER TEMPERATURE WAS AT 64.1F. INSTRUCTED TO ALWAYS MAINTAIN A HOT WATER TEMPERATURE OF AT LEASAT 100F AT THE HAND WASHING SINK AND AT LEAST 110F AT THE 3 COMPARTMENT SINK AT ALL TIMES MOBILE FOOD VEHICLE IS OPEN AND OPERATING. PRIORITY VIOLATION. CITATION ISSUED 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED ONE MALE AND ONE FEMALE FOOD HANDLER WITHOUT FOOD HANDLER CERTIFICATES. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: PA 100-0367 OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: PA 100-0367 OBSERVED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.