NARY'S GRILL & PIZZA ,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. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

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 VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO LABELS ON PREPPED TCS FOODS INSIDE COOLERS. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE NO MORE THAN 7 DAY FROM PREPARATION DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN TCS FOODS SITTING ON COUNTER IN REAR OF PREP. INSTRUCTED MUST USE APPROVED METHOD TO THAW FROZEN FOODS, SUCH AS UNDER RUNNING WATER, IN A COOLER, OR IN A MICROWAVE (AS PART OF A CONTINUOUS COOKING PROCESS). PIC MOVED ALL FROZEN FOODS TO COOLERS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER AVAILABLE IN FACILITY UPON ARRIVAL. FOUND THE FOLLOWING TEMPERATURES AT PLUMBING: 76.3F @ HAND SINK; 72.3F @ 3 COMPARTMENT SINK; 77.2F AT WASHBOWL SINK IN RESTROOM; AND 77.1F AT UTILITY SINK. INSTRUCTED MUST PROVIDE HOT WATER TEMPERATURE OF A LEAST 100F AT HAND SINK AND WASHBOWL SINK, AND 110F AT 3 COMPARTMENT SINK AT ALL TIMES. HOT WATER RESTORED TO 111F AT 3 COMPARTMENT SINK, AND 102F AT HAND SINK AND WASHBOWL SINK DURING INSPECTION. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE DUST AND GREASE ACCUMULATION ON VENTILATION HOOD FILTERS. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

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 EXCESSIVE DUST AND GREASE ACCUMULATION ON VENTILATION HOOD FILTERS. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

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.