MAYFAIR RESTAURANT Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010,NO CITATION ISSUED TODAY.

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: PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS IN PLACE BUT HAS HAS KIT/CLEAN-UP ITEMS AS OUTLINED IN POLICY. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED TODAY.

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: INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETER IN 2 DOOR FOOD PREP COOLER IN KITCHEN PREP AREA.

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: OBSERVED SEVERAL WORKING CONTAINERS OF NON TCS FOOD (OATMEAL, BREADING, SALT ) TO BE STORED WITHOUT PROPER FOOD MARKING.ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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 APPROXIMATELY 1/4 GAP AT BOTTOM OF REAR EXIT SCREEN DOOR.MUST MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY.

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: FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE FOLLOWING THE SIDES OF HOT COOKING EQUIPMENTS STOVE,GRILL,INTERIORS OF COOLERS,INTERIOR BOTTOM COMPARTMENT OF DEEP FRYER,TOP OF KITCHEN OVEN TO REMOVE GREASE BUILD-UP DEBRIS,AND DETAIL CLEAN AND RE-ORGANIZE KITCHEN STORAGE SHELVES AND BEHIND FRONT/SERVICE PREP AREA AND TO MAINTAIN.

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: BACK FLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE KITCHEN 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN LADY'S BATHROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SEVERAL PIECES OF EQUIPMENT NOT IN USE TO BE STORED ON FLOORS IN BASEMENT, DRY STORAGE (DIRTY GRILL TOP) FIRST FLOOR FRONT STORAGE (STAND UP REFRIGERATOR. MUST REMOVE UNUSED EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.

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 BEHIND,UNDER AND AROUND HEAVY EQUIPMENTS THROUGHOUT THE KITCHEN AND REAR DRY STORAGE AREAS IN NEED OF A DETAIL CLEANING.

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: INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENT IN WASH ROOM.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENT IN WASH ROOM.

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.