NEW CAJUN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED MANAGER ON DUTY AT THE TIME OF INSPECTION. INSTRUCTED THAT THERE SHOULD ALWAYS BE A CERTIFIED MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED AND SERVED. 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: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-38-010. 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 PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS ON PREMISES. INSTRUCTED TO COMPLY WITH SAID POLICY ALONG WITH THE NECESSARY CLEAN-UP KIT ITEMS. PRIORITY FOUNDATION 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 COOLING TIME AND TEMPERATURE - Comments: OBSERVED COOKED CHICKEN BREAST SITTING IN A BUS TUB ON TOP OF A GARBAGE CAN LID AT IMPROPER COOLING TIME AND TEMPERATURE (CHICKEN BREAST 99.4) WHEN ASKED HOW LONG THE CHICKEN HAD BEEN SITTING THERE, THE PIC REPLIED "5 HOURS". INSTRUCTED THAT PROPER COOLING, TCS FOODS MUST BE COOLED FROM 135 DEGREES F TO 41 DEGREES F OR LESS IN 6 HOURS. PIC VOLUNTARILY DISCARDED AND DENATURED THE CHICKEN. APPROX 20 LBS AND $100 FOOD VALUE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT/TCS FOODS (CHICKEN, RICE, ETC.) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS, PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION. 7-38-005 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOOD ITEMS (RICE, SUGAR, FLOUR, ETC) BEING STORED IN BUCKETS AND NOT PROPERLY LABELED. INSTRUCTED THAT FOODS THAT COME OUT THE ORIGINAL CONTAINERS MUST BE PROPERLY LABELED.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED OPENING AT THE IN THE CEILING, SEPARATING THE LIGHT FIXTURE FROM THE CEILING TILE ABOVE THE COOK PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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 OPENING AT THE IN THE CEILING, SEPARATING THE LIGHT FIXTURE FROM THE CEILING TILE ABOVE THE COOK PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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.