PARSON'S CHICKEN & FISH Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. MUST PROVIDE AND MAINTAIN A CITY OF CHICAGO SANITATION CERTIFICATE.

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: OBSERVED NO FOOD CERTIFIED MANAGER ON DUTY DURING TCS FOODS SUCH AS FISH AND CHICKEN, ETC. OBSERVED NO VALID FOOD CERTIFIED CERTIFICATE ON SITE. MUST PROVIDE AND MAINTAIN A CITY OF CHICAGO SANITATION CERTIFICATE DURING ALL SHIFTS. PRIORITY FOUNDATION 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: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON PREMISE. PROVIDE AND MAINTAIN SIGNED EMPLOYEE HEALTH POLICIES ON PREMISE. PRIORITY FOUNDATION 7-38-010

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARK ON TCS FOODS IN THE COOLER FOR MORE THAN 24 HOURS. PROVIDE A DATE MARK ON ALL TCS FOODS KEPT IN THE COOLER MORE THAN 24 HOURS.(PRIORITY FOUNDATION-NO CTATION 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 CONTAINERS THROUGHOUT THE PREMISE WITH NO LABELS. PROVIDE AND MAINTAIN LABELS ON ALL CONTAINERS ON PREMISES.

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: OBSERVED 50 LIVE LARGE FLIES AND APPROX. 200 OR MORE LIVE SMALL FLIES FLYING AND LAYING IN DINING, DISH WASHING, PREP, AND BAR AREAS. ALSO OBSERVED LIVE WASP AND BEES. RECOMMEND PEST CONTROL SERVICE PREMISE ON OR AFTER 9/16.PRIORITY FOUNDATION 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE REAR PATIO DOOR TO HAVE A GAP. PROVIDE WEATHER STRIP ON REAR PATIO DOOR.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IMPROPERLY STORED ON CUTTING BOARDS, COUNTERS AND ETC. STORE ALL WIPING CLOTHS IN A PROPERLY CONCENTRATED SANITIZED BUCKET.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY SHELVES IN THE PRODUCE WALK-IN COOLER AND PREP TABLES. MAINTAIN THE SHELVES IN THE WALK-IN COOLER AND PREP TABLES ON PREMISE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DUST ON THE WALLS, FANS IN BOTH WALK-IN COOLERS. CLEAN AND MAINTAIN THE WALLS, FANS IN BOTH WALK-IN COOLERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLES IN THE WOMEN RESTROOM. PROVIDE A COVERED RECEPTACLE IN THE WOMEN RESTROOM ON PREMISE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SOME FOOD SPLASH AND DEBRIS ACCUMULATION IN THE DUMPSTER AREA. MUST MAINTAIN THE DUMPSTER AREA.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VENILATION HOOD AND FRIERS TO BE SOILED. CLEAN AND MAINTAIN VENILATION HOOD AND FRIERS ON PREMISE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND NO UPDATED FOOD HANDLERS CERTIFICATES ON PREMISE. PROVIDE AND MAINTAIN FOOD HANDLERS CERTIFICATES FOR ALL EMPLOYEES ON PREMISE.

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: FOUND NO UPDATED FOOD HANDLERS CERTIFICATES ON PREMISE. PROVIDE AND MAINTAIN FOOD HANDLERS CERTIFICATES FOR ALL EMPLOYEES ON PREMISE.

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.