MARCO'S DRIVE INN Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED IN A PAN ON LOWER SHELF OF GRILL TABLE AND ON SIDE LEDGE OF SAME SUCH AS COOKED ONIONS 101.1F, COOKED ITALIAN SAUSAGE 88.0F,COOKED BACON 84.5F.PRODUCT WAS DUMPED & DENATURED BY OWNER.MUST HAVE HOT HOLDING AT 140.0F OR ABOVE. APPX. 4LBS. $25.(CRITICAL 7-38-005A).

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY SEVERAL FOOD HANDLERS SUCH AS FOOD HANDLER NOT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION HAD JUST MADE A PIZZA FROM SCRATCH ,WIPED HIS HANDS ON SOILED APRON THEN WENT OVER TO THE PREP TABLE WHERE CUT LETTUCE WAS AND GRABBED A HEAD OF LETTUCE AND STARTED CUTTING IT WITHOUT WASHING HANDS, OBSERVED ANOTHER FOOD HANDLER WAS TAKING SEVERAL FOOD STORAGE CONTAINERS TO WALK IN COOLER TOUCHING DOOR HANDLES ALSO CAME BACK OUT AND GRABBED A HANDFULL OF MUSHROOMS AND START CUTTING THEM TO PUT ON PIZZA.ALSO ANOTHER FOOD HANDLER FROM THE FRONTLINE WENT TO THE TOILETROOM,HANDLED THE DOORKNOB WENT BACK UP FRONT TO PREP AREA,I FOLLOWED BEHIND HIM AND HE GRABBED A KNIFE TO CUT A SANDWICH,HE DIDN'T STOP AT HANDSINK OUTSIDE OF TOILETROOM TO WASH HANDS.INSTRUCTED FOOD MANAGER TO BE AWARE OF FOOD HANDLERS HYGIENIC PRACTICES ON A DAILY BASIS & IMPORTANCE OF HAND WASHING.(CRITICAL 7-38-010A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL & DATE COOKED FOODS IN WALK IN COOLERS & BULK FOOD STORAGE CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE SINGLE SERVING PLASTIC WEAR PROPERLY WITH HANDLES UP.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE MISSING HANDLES ON STEAMTABLE LIDS IN FRONT PREP AREA.MUST REMOVE RUST FROM PREP TABLE & SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PIZZA PREP COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN VENTILATION UNIT IN WALK IN COOLER,FILTERS AT HOOD,SODA MACHINE,INTERIOR OF FRYERS,WOOD PLATFORMS IN PREP AREAS,NEON SIGN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOOR IN ALL PREP AREAS.MUST REPAIR CONCRETE FLOOR IN REAR STORAGE AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOOR IN ALL PREP AREAS.MUST REPAIR CONCRETE FLOOR IN REAR STORAGE AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.