MCCB Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: MUST PROVIDE ALL EMPLOYEE POLICIES AT ALL TIMES. 7-38-005 NO CITATION ISSUED

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: MANAGER CANNOT PRODUCE PROCEDURE FOR CLEAN-UP POLICY FOR VOMITING AND DIARRHEA. INSTRUCTED TO HAVE POLICY ON HAND AT ALL TIMES 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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING ITEMS IN WALK IN COOLER AT IMPROPER TEMPERATURE: CHICKEN 30 LBS, FISH 15 LBS, GROUND PORK 15 LBS, FLANK STEAK 15 LBS, RIBEYE STEAK 8 LBS, SLICED PORK 8 LBS, BEEF SHORT RIBS 40 LBS, CLAMS 5 LBS, TOFU 12 LBS, EGGS 16 LBS ETC.... ALL FOOD WAS BETWEEN 50.0 - 58.0 F FOOD WAS DISCARDED AT THIS TIME. TOTAL VALUE $600.00 124 LBS. PRIORITY VIOLATION 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING ITEMS IN WALK IN COOLER AT IMPROPER TEMPERATURE: CHICKEN 30 LBS, FISH 15 LBS, GROUND PORK 15 LBS, FLANK STEAK 15 LBS, RIBEYE STEAK 8 LBS, SLICED PORK 8 LBS, BEEF SHORT RIBS 40 LBS, CLAMS 5 LBS, TOFU 12 LBS, EGGS 16 LBS ETC.... ALL FOOD WAS BETWEEN 50.0 - 58.0 F FOOD WAS DISCARDED AT THIS TIME. TOTAL VALUE $600.00 124 LBS. PRIORITY VIOLATION 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.