LA FOURNETTE Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE FROM 8:45 A.M - 9:25 A.M.. WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SOUP, SALADS) ARE BEING SERVED TO THE PUBLIC. CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. CFM ARRIVED AT 9:25 A.M.. CORRECTED ON SITE. PRIORITY FOUNDATION.7-38-012. CITATION ISSUED .

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.

This violation was corrected during the inspection.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION.7-38-010. 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: OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. 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.

FOOD RECEIVED AT PROPER TEMPERATURE - Comments: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (TUNA AND ANCHOVIES SANDWICH, TURKEY AND HAM SANDWICH, QUINOA SALAD) RECEIVED AT IMPROPER TEMPERATURES RANGING FROM, 57.9F -48.4F. NOTED RECEIVED FOOD WAS NOT TEMPTED BY RECEIVER (FOOD HANDLER) AND WAS PLACED IN RICH IN COOLER LOCATED UNDER DISPLAY CASE. . THE FOLLOWING FOOD ITEMS WHERE RECEIVED OUT OF TEMPERATURE: 5 FRUIT BOWLS (48.4F), 6 QUINOA SALAD (52.0), 5 TUNA AND ANCHOVIES SALAD( 52.0F),4 TUNA SANDWICHES (49.6), 3 HAM AND CHEESE (56.8),2 TURKEY SANDWICH (57.9). INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS RECEIVE ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES.TCS FOOD MUST BE RECEIVED AT 41F OR BELOW. INSTRUCTED MANAGER DISCARDED ALL SAID TCS FOODS, COST OF ALL FOODS $259.15. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (SLICED HAM, SLICED CHEESE) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ALL TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO INGREDIENTS OR ALLERGEN LIST FOR PRE-PACKAGED FOOD (MERIGNUES,ALMOND VANILLA SPRITZ, CHOCOLATE SPRITZ, GINGER LICKERI,HOMEMADE GRANOLA, MADELINE) . PREPACKAGED FOOD MUST PROVIDE THE FOLLOWING ITEMS: THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS AND SUB-INGREDIENTS IN DESCENDING ORDER OF PREDOMINANCE BY WEIGHT, INCLUDING A DECLARATION OF ARTIFICIAL COLORS, ARTIFICIAL FLAVORS AND CHEMICAL PRESERVATIVES, IF CONTAINED IN THE FOOD; AN ACCURATE DECLARATION OF THE NET QUANTITY OF CONTENTS; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD. INSTRUCTED MANAGER TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.