NICK'S DRIVE INN Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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 CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE CLEAN UP PROCEDURE AND CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO INSTALL HAND WASHING SINK IN THE REAR PREP/DISH AREA AND FRONT PREP AREA, WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: INSTRUCTED TO PROVIDE DISCARD DATE FOR ALL READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE THE WALK IN COOLER AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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: INSTRUCTED TO PROVIDE DISCLOSURE AND REMINDER REGARDING FOODS THAT IS RAW OR UNDERCOOKED BEING SERVED ON SITE ON THE MENU WITH ASTERISK ON EACH FOOD ITEMS AND ALSO ON THE WALLS FOR THE CUSTOMER TO VIEW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP SINK AND THE FRENCH FRIES HOLDER CART TO PREVENT CONTAMINATION OF THE FRENCH FRIES.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REMOVE SHAKE FREEZER TABLE NOT IN USE IN FRONT PREP AREA

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR AND MAINTAIN DOOR AND DOOR FRAME TO WALK IN FREEZER

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: AT LEAST ONE SERVICE SINK OR CURBED CLEANING FACILITY EQUIPPED WITH FLOOR DRAIN SHELL BE PROVIDED AND CONVENIENTLY LOCATED FOR CLEANING OF MOPS AND SIMILAR WET FLOOR CLEANING TOOLS AND FOR DISPOSAL OF MOP WATER AND SIMILAR LIQUID WASTE

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: DAMAGED WATER STAINED CEILING TILES ABOVE THE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN..EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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: FLOOR THROUGHOUT THE REAR AND FRONT PREP,DISH WASHING AREA,WITH CRACKED, BROKEN, AND MISSING FLOOR TILES. ALSO DAMAGED FLOOR (NOT IN GOOD REPAIR INSIDE THE WALK IN FREEZER). INSTRUCTED TO REPLACE, REPAIR AND MAINTAIN FLOOR TILES. MAKE THE FLOOR SMOOTH EASILY CLEANABLE.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME FOR THE REST OF THE EMPLOYEE HANDLING FOOD. MUST PROVIDE.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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 FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME FOR THE REST OF THE EMPLOYEE HANDLING FOOD. MUST PROVIDE.EXTENSION FOR COMPLIANCE GRANTED TILL 8/19/19 BY VC

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.