MAYFLOWER SEAFOOD RESTAURANT, LLC 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 PIC 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 PIC 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO THERMOMETER ON PREMISES FOR MEASURING TEMPS OF HOT AND COLD FOODS THROUGHOUT THE DAY; INSTRUCTED TO PROVIDE A METAL STEM THERMOMETER FOR KITCHEN STAFF.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED RODENT ACTIVITY ON PREMISES. FOUND 20 OR MORE RAT DROPPINGS ON THE FLOOR OF THE BASEMENT PREP AREA, FOUND 15 RAT DROPPINGS ON THE FLOOR OF THE BASEMENT WHERE THE HOT WATER TANK IS STORED, FOUND 40 OR MORE RAT DROPPINGS ON THE FLOOR IN THE BASEMENT UNDER THE SHELVES IN THE STORAGE AREAS. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTRUCTED TO HAVE THE PEST CONTROL COMPANY SERVICE RESTAURANT PRIOR TO NEXT WEEEK. 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 USED FOR WIPING PREP AREA SURFACES DURING FOOD PREPARATION NOT PROPERLY STORED IN A SANITIZING SOLUTION AS REQUIRED; INSTRUCTED THE PIC TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION WITH THE PROPER PPM.

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: FOUND NON FOOD GRADE BAGS BEING USED FOR FOOD STORAGE IN REFRIGERATION AND FREEZER UNITS; INSTRUCTED THE PIC TO REFRAIN FROM USING GROCERY BAGS FOR FOOD STORAGE AND USE FOOD GRADE BAGS ONLY.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED THE PIC TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION AND FREEZER UNITS, INTERIOR BOTTOM AREA OF FRYERS TO REMOVE GREASE OBSERVED, EXTERIOR SURFACES OF FRYERS, STEAMERS, STOVES, SURFACES AROUND WOK STATION, EXTERIOR SURFACES OF FLOOR MIXERS IN BASEMENT PREP AREA, ALL PREP TABLES IN MAIN KITCHEN AND BASEMENT.

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: EMPLOYEE WASHROOM TOILET BOWL IN KITCHEN HAS AN IMPROPER COVER FOR TOILET BOWL; INSTRUCTED TO PROVIDE PROPER TOILET BOWL COVER FOR TOILET.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED EXCESSIVE WATER ON THE FLOOR AROUND AND BEHIND COOKING EQUIPMENT (STEAMER AND BASEMENT SINKS IN PREP AREA); INSTRUCTED TO DRY AND MAINTAIN FLOORS IN BOTH PREP AREAS.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS UNDER AROUND AND BEHIND COOKING EQUIPMENT IN KITCHEN TO REMOVE GREASE AND OTHER DEBRIS, UNDER DISHMACHINE IN KITCHEN, REFRIGERATION UNITS, BASEMENT STORAGE ROOMS, IN BASEMENT PREP AREA AND INSIDE OF WALK-IN UNITS IN BASEMENT.

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 THE VENTS AND HOODED SYSTEM ABOVE THE COOKING EQUIPMENT (WOK STATION) IN THE MAIN KITCHEN IN NEED OF CLEANING; CLEAN AND MAINTAIN.

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: OBSERVED THE VENTS AND HOODED SYSTEM ABOVE THE COOKING EQUIPMENT (WOK STATION) IN THE MAIN KITCHEN IN NEED OF CLEANING; CLEAN AND MAINTAIN.

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.