MAISON MARCEL Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

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 WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OF ANY REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.

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 THE KITCHEN PREP AND DISHWASHING HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK COMPLETELY BLOCKED BY METAL RACK SHELVING BEING USED FOR CLEAN DISH STORAGE AND A METAL FOOD CART HOLDING ASSORTED FOOD ITEMS. INSTRUCTED TO PERMANENTLY REMOVE SHELVING AND FOOD RACK TO MAKE THE HAND WASHING SINK ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

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: NO PAPER TOWELS ARE LOCATED AT THE INACCESSIBLE HANDWASHING SINK IN THE KITCHEN PREP/DISHWASHING AREA. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW-TEMPERATURE CHLORINE CHEMICAL DISHWASHING MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED?0 PPM CHLORINE AFTER SEVERAL ATTEMPTS. ALSO NOTED WAS THE THREE-COMPARTMENT SINK NOT PROPERLY SET TO WASH, RINSE AND SANITIZE WHILE POTS/PANS AND LARGE UTENSILS WERE BEING WASHED. THE SINK WAS SET TO WASH AND RINSE ONLY, WITH NO SANITIZING COMPARTMENT. INSTRUCTED TO PROPERLY SET THE THREE-COMPARTMENT SINK WITH THE ATTACHED QUATERNARY CHEMICAL SANITIZER TO WASH, RINSE AND SANITIZE ALL DISHES. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY ON ALL MENUS THAT DISCLOSES AND REMINDS CONSUMERS OF ITEMS SUCH A S EGGS. PRIORITY FOUNDATION VIOLATION.

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: NO INTERNAL THERMOMETERS ARE LOCATED IN ALL FRONT PREP COOLERS. MUST 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO CURRENT PEST CONTROL SERVICE REPORT ON THE PREMISES. LAST PEST SERVICE REPORT DATED 2-26-20. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE A CURRENT SERVICE REPORT AND UPDATED LOGBOOK WITH ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION.NO CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 100 SMALL FLIES THROUGHOUT THE FACILITY IN ALL PREP AREAS, AT DISHWASHING AREAS, IN WASHROOMS, AND DINING ROOM. INSTRUCTED TO HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT FOR FLIES AND ELIMINATE ALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

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: INSTRUCTED TO INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT PREP HAND WASHING SINK BETWEEN THE SINK AND FOOD PREP/STORAGE AREA.----ALL FOODS MUST BE STORED ELEVATED FROM THE FLOORS IN THE KITCHEN PREP, WALK-IN COOLER, AND WALK-IN FREEZER.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS IN FOOD PREP AREAS MUST WEAR EFFECTIVE HAIR RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL IN-USE WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOPS AT BOTH ICE MACHINES WERE NOTED TO BE IMPROPERLY STORED INSIDE THE ICE WITH HANDLES INSIDE THE ICE. MUST PROPERLY STORE IN A CLEAN CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL ITEMS STORED THROUGHOUT THE STORAGE ROOM MUST BE ELEVATED AND ORGANIZED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON-SITE TO MONITORING CHLORINE SANITIZER FOR THE CHLORINE CHEMICAL DISH MACHINE. NO QUATERNARY CHEMICAL TEST STRIPS ON-SITE TO MONITOR THE QUATERNARY SANITIZER ATTACHED TO THE THREE-COMPARTMENT SINK.MUST PROVIDE BOTH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FLOOR STAND MIXER WAS NOTED DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: I NOTED THE OUTSIDE REFUSE AREA WITH EXCESSIVE AMOUNTS OF PILED CARDBOARD BOXES. ALSO NOTED ARE ALL UNNECESSARY ITEMS SUCH AS UNUSED FURNITURE, PLASTIC CRATES, WOODEN BLOCKS. ALL MUST BE REMOVED TO PREVENT RODENT HARBORING.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEANING TOOLS, BROOMS IMPROPERLY STORED INSIDE AN EXTREMELY DIRTY UTILITY SERVICE SINK. MUST PROPERLY STORE CLEANING TOOLS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT THE FACILITY, UNDER AND BEHIND ALL EQUIPMENT, SINKS, BEHIND COOLERS, DISH MACHINE, PREP TABLES, WALK-IN COOLER, SHELVING IN ALL PREP AREAS FOUND WITH DIRT AND DEBRIS.DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN ALL.----RAW WOODEN SIDING ON THE FRONT PREP AREA PREP TABLE. MUST PAINT/SEAL TO BE SMOOTH AND CLEANABLE OR REMOVE.

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.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM 6-17-21 REPORT #2373836 WERE NOT CORRECTED. #53- NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.#57- OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON-PREMISES.PRIORITY FOUNDATION VIOLATION.#58-: NOTED NO CERTIFIED FOOD MANAGER ALLERGEN TRAINING CERTIFICATE ON-PREMISES. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM 6-17-21 REPORT #2373836 WERE NOT CORRECTED. #53- NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.#57- OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON-PREMISES.PRIORITY FOUNDATION VIOLATION.#58-: NOTED NO CERTIFIED FOOD MANAGER ALLERGEN TRAINING CERTIFICATE ON-PREMISES. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.