MOTEL SLEEPERS, INC. 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. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 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: OBSERVED NO WRITTEN PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. 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 HOT HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS; 6 LBS OF COOKED POTATOES BEING HOT HELD AT IMPROPER HOT HOLDING TEMPERATURE 71F DURING THE INSPECTION. INSTRUCTED TO HOT HOLD ALL TCS FOODS AT 135F AND ABOVE AT ALL TIMES AND TO DISCARD AND DENATURE SAID TCS FOOD. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS, COOKED PORK) AT IMPROPER COLD HOLDING TEMPERATURES; 8 LBS OF EGGS AT 55F, AND 6 LBS OF COOKED PORK BETWEEN 71F-83F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES AND INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION #21. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE OF EACH ITEM ON THE MENU THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS, BEEF) INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE FOR EACH ITEM ON THE MENU THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION. NO CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS THRU OUT THE FACILITY WITH ACCUMULATED GREASE LOCATED UNDER THE COOKING EQUIPMENT AND MINOR ACCUMULATED DIRT AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS. INSTRUCTED TO CLEAN ALL SAID AREAS.

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 FLOORS THRU OUT THE FACILITY WITH ACCUMULATED GREASE LOCATED UNDER THE COOKING EQUIPMENT AND MINOR ACCUMULATED DIRT AND FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS. INSTRUCTED TO CLEAN ALL SAID AREAS.

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.