MP SQUARED SUBS, LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BEEF,TUNA SALAD ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH ORIGINAL CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES THAT TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ARE BEING HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY/VERIFICATION AVAILABLE THAT EACH FOOD EMPLOYEE HAS BEEN INFORMED OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASE TRANSMISSIBLE THROUGH FOOD. MUST PROVIDE AND MAINTAIN VERIFICATION FOR EACH FOOD EMPLOYEE . PRIORITY FOUNDATION VIOLATION 7-38-010 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: FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION IN REAR PREP/STORAGE AREA. MUST USE PROPER RAISED SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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 TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL HAND SINK, 3 COMPARTMENT SINK AND MOP SINK.

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: INSTRUCTED TO REPAIR LEAKY WATER PIPE UNDERNEATH ONE COMPARTMENT SINK IN REAR PREP AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE DRIED FOOD DEBRIS AND LITTER ALONG THE WALLS AND IN AL CORNERS THROUGHOUT THE PREMISES (FRONT PREP/REAR PREP/STORAGE AND DISHWASHING AREA).

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE DRIED FOOD DEBRIS AND LITTER ALONG THE WALLS AND IN AL CORNERS THROUGHOUT THE PREMISES (FRONT PREP/REAR PREP/STORAGE AND DISHWASHING AREA).

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.