OLD FASHIONED DONUTS INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DIDNT DEMONSTRATE KNOWLEDGE. NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: PERSON IN CHARGE OR NO EMPLOYEES AT THIS TIME ON SITE WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE.( TCS) FOODS,IE BREAKFAST EGG SANDWICHES BEING PREPARED PER CUSTOMERS ORDER CHILI,ETC. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-012.

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: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. NO CITATION.

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 TO PROVIDE PROCEDURE. PRIORITY FOUNDATION. NO CITATION.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE OR REMINDER POSTED FOR MENU FOR UNDERCOOKED FOODS SERVED, EGGS, BURGERS,ETC. INSTRUCTED THAT A REMINDER AND DISCLOSURE MUST BE POSTED FOR ANY RAW OR UNDERCOOKED FOODS SERVED TO CUSTOMERS.PRIORITY FOUNDATION. NO CITATION

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM FOOD TEMPERATURE MEASURING DEVICE TO MONITOR FOOD TEMPERATURES. INSTRUCTED ( PIC) TO PROVIDE. PRIORITY FOUNDATION NO CITATION

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY STORAGE BULK BINS NOT LABELED. INSTRUCTED TO INSTALL.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED INTERIOR UPPER PANEL OF ICE MACHINE WITH SLIGHT BUILD UP. INSTRUCTED TO CLEAN/MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: INSTRUCTED ANY WASHROOM USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS. INSTRUCTED TO PROVIDE IN WASHROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS NOT CLEAN OF DEBRIS AND FOOD DEBRIS UNDER SHELVING UNITS IN PREP, REAR STORAGE AREA. INSTRUCTED TO CLEAN/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 FLOORS NOT CLEAN OF DEBRIS AND FOOD DEBRIS UNDER SHELVING UNITS IN PREP, REAR STORAGE AREA. INSTRUCTED TO CLEAN/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.