MAY MAY GOURMET FOOD INC Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

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 VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOUND SOME PACKAGED FOOD ITEMS ON THE FRONT COUNTER NOT PROPERLY LABELED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT ALL PACKAGED FOOD ITEMS MUST BE PROPERLY LABELED WITH THE NAME OF THE BUSINESS, ADDRESS, PHONE NUMBER, PACKAGED FOOD ITEM NAME AND INGREDIENTS IN THE FOOD ITEM.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED FOOD ITEMS ON FRONT COUNTER WITH NO ALLERGEN WARNING LABEL ON IT; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT ALL PACKAGED FOODS THAT HAVE A MAJOR FOOD ALLERGEN AS AN INGREDIENT MUST STATE THAT INGREDIENT ON THE LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005.

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: OBSERVED EVIDENCE OF RODENT ACTIVITY ON PREMISES. FOUND 15 RAT DROPPINGS ON THE FLOOR UNDER A STORAGE SHELF IN THE KITCHEN, 20 RAT DROPPINGS ON AND UNDER A PREP TABLE ACROSS FROM THE SMOKER AND 60 RAT DROPPINGS ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT; MUST CLEAN ALL AREAS. MUST ALSO HAVE THE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK AND HAVE AN INVOICE AVAILABLE AS PROOF OF SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: FOUND WIPING CLOTHS ON PREP TABLES AND COUNTERS NOT STORED IN A SANITIZING SOLUTION WHEN NOT IN USE; INSTRUCTED TO STORE ALL WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE BLADE OF THE CAN OPENER NOT CLEAN AT THE PREP TABLE; CLEAN AND MAINTAIN BLADE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO CHEMICAL TEST STRIPS ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AND MAINTAIN PROPER CHEMICAL TEST STRIPS FOR THE THREE COMP SINK TO TEST THE STRENGTH OF THE SANITIZER WHEN WASH RINSE AND SANITIZING DISHES AND UTENSILS. PRIORITY FOUNDATION VIOLATION 7-38-005 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: MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: EXTERIOR SURFACES OF STOVE, FRYER, PREP TABLES, POTS, WOK STATION, STEAMER, GRILL, COOKING BURNER NEXT TO STEAMER, STORAGE RACKS/SHELVES, SHELVES INSIDE OF WALK-IN COOLER, FLOOR MIXER AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND INTERIORS OF REFRIGERATION UNITS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE EXTERIOR SURFACE OF THE GREASE TRAP IS IN NEED OF DETAIL CLEANING; CLEAN AND MAINTAIN GREASE TRAP EXTERIOR.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS UNDER COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE GREASE AND BUILD UP. ALSO CLEAN AROUND UNDER AND BEHIND SINKS AND OTHER KITCHEN EQUIPMENT. THE WALLS AROUND AND BEHIND COOKING EQUIPMENT AND SINKS IN NEED OF DETAIL CLEANING; CLEAN AND MAINTAIN. OBSERVED THE CEILING DISCOLORED FROM GREASE; CLEAN CEILING IN KITCHEN IN COOKING AREA. CLEAN INSIDE OF ALL LIGHT SHIELDS IN THE KITCHEN AREA TO REMOVE PARTICLES AND DIRT.

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: OBSERVED SEVERAL MISSING FLOOR TILE AND SOME CRACKED FLOOR TILE IN THE PREP AREAS; MUST REPLACE/REPAIR TILE WHERE NEEDED AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HEAVY BUILD UP IN THE VENT SYSTEM ABOVE THE SMOKER IN REAR OF KITCHEN; CLEAN VENT SYSTEM. ALSO OBSERVED THE VENT SYSTEM OVER THE WOK AND FRYING STATION IN NEED OF CLEANING; CLEAN AND MAINTAIN SYSTEM.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND SOME FOOD HANDLER TRAINING CERTIFICATES EXPIRED; INSTRUCTED THAT FOOD HANDLERS MUST OBTAIN VALID CERTIFICATES AND MAINTAIN AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND SOME FOOD HANDLER TRAINING CERTIFICATES EXPIRED; INSTRUCTED THAT FOOD HANDLERS MUST OBTAIN VALID CERTIFICATES AND MAINTAIN AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.