NEW TASTE OF CHICAGO INC Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEE. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION.

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: NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED THAT KIT MUST INCLUDE ALL NECESSARY ITEMS OUTLINED IN POLICY INCLUDING A DISPOSABLE MOP, PLASTIC GLOVES, FACE MASK, AND APPROPIATE SANITIZER. PRIORITY FOUNDATION

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROX 4-LBS OF COOKED( TCS) FOOD, GROUND BEEF INSIDE COOLER AT IMPROPER COLD TEMPERATURE OF 56.9F. INSTRUCTED TO MAINTAIN TCS FOODS AT 41F OR BELOW. PIC REMOVED FOOD AND DISCARDED AT APPROX COST OF $ 20.00-COS. PRIORITY VIOLATION ISSUED 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING FOR REFRIGERATED READY TO EAT TCS FOODS HELD FOR MORE THAN 24 HOURS, GROUND BEEF, STEAK,ETC. INSTRUCTED THAT FOOD MUST BE CLEARLY MARKED WITH THE DATE BY WHICH THE FOOD IS TO BE SOLD, DISCARDED OR COMSUMED. PRIORITY FOUNDATION

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 STORAGE CONTAINERS,( KETCHUP, HOT SAUCE, FLOUR,ETC) NOT LABELED WITH COMMON NAME. ANY FOODS NOT IN ORIGINAL CONTAINER 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR DOOR IN BACK AREA NOT RODENT PROOFED AT BOTTOM OF DOOR. INSTRUCTED TO REPAIR TO BE TIGHT-FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF 79 RODENT MICE DROPPINGS ON FLOOR AREAS OF REAR DRY STORAGE ROOM.INSTRUCTED TO CLEAN/SANITIZE AREAS AROUND HEAVY EQUIPMENT. PRIORITY FOUNDATION ISSUED 7-38-020(A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING FOR EMPLOYEEE.MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING FOR EMPLOYEEE.MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.