PHOENIX SOY LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 NOTED EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED TO HAVE ONE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-012(A). NO CITATION ISSUED

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: 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO HAVE A POLICY IN PLACE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

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 VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 NOTED NO LIGHT BULB INSIDE THE REAR WALK IN COOLER. INSTRUCTED TO PROVIDE LIGHTING.

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: 2-102.13 NOTED EMPLOYEES WITH NO FOOD HANDLER CERTIFICATES AVAILABLE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLER CERTIFICATE AVAILABLE FOR OLD EMPLOYEES AND 30 DAYS FOR NEW EMPLOYEES

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: 2-102.13 NOTED EMPLOYEES WITH NO FOOD HANDLER CERTIFICATES AVAILABLE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLER CERTIFICATE AVAILABLE FOR OLD EMPLOYEES AND 30 DAYS FOR NEW EMPLOYEES

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.