ORION RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN ON SITE AT ALL TIMES

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: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE HANDLING/PREPARING TCS FOODS (POTATOES, SAUSAGE, ETC) NOR CERTIFICATE POSTED. INSTD TO MAINTAIN ON SITE AT ALL TIMES. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK IN PREP AREA NOT ACCESSIBLE, EQUIPMENT IN BASIN OF SINK. ALSO MOP BUCKET IN FRONT OF SINK. INSTD TO MAINTAIN BASIN CLEAN AND HAVE SINK ACCESSIBLE AT ALL TIMES. BUCKET AND EQUIPMENT REMOVED DURING INSPECTION. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MULTI USE UTENSILS IN STORAGE CONTAINER NOT INVERTED. INSTD TO INVERT (HANDLE UP) DURING STORAGE AND MAINTAIN

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MULTI USE UTENSILS IN STORAGE CONTAINER NOT INVERTED. INSTD TO INVERT (HANDLE UP) DURING STORAGE AND MAINTAIN

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.