Murphy's Bleachers Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS IN THE COOKS LINE COOLER HELD AT IMPROPER TEMPERATURES: COOKED SAUSAGE AT 49.5F, CHICKEN AT 49.5F, CHEESE AT 53.6F, TUNA SALAD AT 46.9F, VEGGIE BURGERS AT 50.4F, BEEF AT 50.7F. APPROXIMATELY 75 LBS AT AN ESTIMATED VALUE OF $500.00 DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED ASSORTED PREPARED TCS FOODS THROUGHOUT THE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. INSTRUCTED TO PROPERLY DATE LABEL ALL TCS FOODS HELD LONGER THAN 24 HOURS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO CONSUMER ADVISORY AVAILABLE. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. PRIORITY FOUNDATION VIOLATION. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOKS LINE COOLER WITH AN IMPROPER AMBIENT TEMPERATURE OF 51.8F WITH FOOD SUCH AS COOKED SAUSAGE AT 49.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST NOT STORE BICYCLES IN DRY FOOD STORAGE ROOMS OR FOOD PREPARATION AREAS.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS/COOKS WITH BEARDS, MUST WEAR A BEARD RESTRAINT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT FACILITY MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT FACILITY. SHELVING MUST HAVE FLOORS ACCESSIBLE FOR CLEANING AND MONITORING.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALLS AT THE METAL SHELVING NEXT TO THE KITCHEN DISH AREA WITH EXCESSIVE DUST /DIRT. MUST CLEAN AND MAINTAIN.-----MOLDY WALL CAULKING AT THE KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.

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: INOPERABLE VENTILATION IN THE BASEMENT EMPLOYEE WASHROOM. MUST REPAIR.

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: INOPERABLE VENTILATION IN THE BASEMENT EMPLOYEE WASHROOM. MUST REPAIR.

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.