MASTERS PANCAKE HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Observed no employee health policy on site. Must provide. 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: Observed no vomit and diarrhea clean up procedure in place. Must provide written procedure. 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.

PROPER COOKING TIME & TEMPERATURES - Comments: Observed non-continuous cooking process of animal foods. Observed improper temperatures of the following TCS foods sitting on counter in kitchen: sausage patties @ 68.9F; sausage links @ 50.7F; italian sausage @ 68F; and chorizo @ 69.4F - 83.1F. Instructed if process has begun to cook meats (or TCS FOODS), must continue until fully cooked and must hot, or immediately after initially heating, must be cooled according to the time and temperature parameters specified for cooked time/temperatre control for safety foods. TCS foods must be held at min temperature of 135F if hot holding, or 41F or less for cold holding at all times. Instructed non-continuous cooking of animal foods is not permitted. Operator voluntarily discarded all denatured food during inspection. Approximate value of 10lbs of discarded food is $25. Priority violation 7-38-005. Citation issued.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PROPER DATE MARKING AND DISPOSITION - Comments: Observed improper date marking of prepped TCS (time/temperature control for safety) foods in the walk in cooler. Instructed must label all prepped, TCS foods with discard date. Priority foundation violation.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: Observed consumer advisory not properly documented on menu. Instructed must properly provide consumer advisory disclosure and reminders (*) on all items on menu in which the consumer advisory applies to. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: Observed consumer advisory not properly documented on menu. Instructed must properly provide consumer advisory disclosure and reminders (*) on all items on menu in which the consumer advisory applies to. 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.