LIL BUDDY'S, INC. Fails Health Inspection - Chicago Mobile food preparer

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE. INSTRUCTED TO ALWAYS HAVE THE ORIGINAL VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE AND POSTED AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE. INSTRUCTED TO ALWAYS HAVE THE ORIGINAL VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE AND POSTED AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON MFP. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED ONE HOT HOLDING UNIT UNABLE TO TURN ON AND MAINTAIN 135F. INSTRUCTED TO REPAIR AND MAINTAIN AT LEAST 135F AT ALL TIMES. PRIORITY VIOLATION 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED OR A DISCLOSURE (WITH FOOTNOTE) NOR REMINDER ON THE MENU SUBMITTED FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF BURGERS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE (WITH FOOT NOTE) AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF BURGERS). PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO THERMOMETER INSIDE THE SMALL REFRIGERATION UNIT. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO THERMOMETER INSIDE THE SMALL REFRIGERATION UNIT. 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.