POKE OKIE Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND INCOMPLETE VOMITING AND DIARRHEAL SPILL KIT ( MISSING ITEM APPROPRIATE SANITIZER THAT KILLS NOROVIRUS). INSTRUCTED TO PROVIDE COMPLETE SPILL KIT . PROCEDURE AVAILABLE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005

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 PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT AND IN REAR PREP/ DISHWASHING AREA AREA.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENUS FOR RAW OR UNDERCOOKED FOODS.INSTRUCTED MANAGEMENT TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS WITH AN ASTERISK (*) TO A REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT: "THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: INSTRUCTED TO RODENT PROOF BOTTOM OF FRONT ENTRANCE 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ESTABLISHMENT HAS OPENING IN REAR PREP/DISHWASHING AREA. A BARRIER IS NEEDED WHEN THE PREPARATION IS ADJACENT TO THE CUSTOMER AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR. PRIORITY FOUNDATION VIOLATION 7-38-005. OBSERVED IN FRONT FOOD PREP AREA UNDER EXPOSED SEWAGE PIPES. INSTRUCTED TO PROPERLY ENCASE OR ENCLOSE SEWER LINES OR PROVIDE PROPER SHIELD TO INTERCEPT POTENTIAL DRIPS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND INCORRECT SANITIZING (POOL/SPA) TEST STRIPS (FOR CHLORINE/QUATS) AVAILABLE FOR DETERMINING SANITIZING CONCENTRATION AT 3 COMPARTMENT SANITIZING SINK. INSTRUCTED TO PROVIDE CORRECT CHLORINE/QUATS SANITIZING STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TOILET ROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE FOR MEN AND WOMEN WASHROOM DOOR.

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: INSTRUCTED TO SEAL HOLES ON WALL AROUND REAR PREP/DISHWASHING AREA.

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: INSTRUCTED TO SEAL HOLES ON WALL AROUND REAR PREP/DISHWASHING AREA.

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.