POPS ITALIAN BEEF TWO Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITEN HEALTH POLICY, INSTRUCTED TO PROVIDE AND TRAIN EMPLOYEES, ALSO KEEP RECORD THAT EMPLOYEES BEEN TRAINED. PRIORITY FOUNDATION VIOLATION. 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: OBSERVED NO WRITEN PROCEDURE FOR CLEANING VOMITING AND OR DIARRHEA, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED REFRIGERATED READY TO EAT TCS FOODS HELD FOR OVER 24 HOURS, NOT PROPERLY LABELED, INSTRUCTED ON PROPER LABELING. PRIORITY FOUNDATION. NO CITATION 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED REFRIGERATED READY TO EAT TCS FOODS HELD FOR OVER 24 HOURS, NOT PROPERLY LABELED, INSTRUCTED ON PROPER LABELING. PRIORITY FOUNDATION. NO CITATION 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.