RAINBOW BEACH SUB SHOP Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO WRITTEN POLICY NOR ADEQUATE SUPPLIES (DISPOSABLE MOP HEADS, DISPOSABLE LATEX OR RUBBER GLOVES, DISPOSABLE FACE MASK AND ADEQUATE SANITIZIER *MUST ELIMINATE NOROVIRUS*) ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 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: 5-203.11 OBSERVED A HAND WASHING SINK IS NEEDED IN THE REAR FOOD PREP AREA BY THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C).

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY FOODS LOCATED INSIDE OF THE 3 DOOR PREP COOLER; 1/2 DOZEN EGGS AT 62.7F, 3 LBS OF COOKED CHICKEN AT 60.3F, 3 LBS OF COOKED BEEF AT 60.2F, 5 LBS OF RAW PORK AT 60.3F 5 LBS OF CHEESE AT 50F, 5 LBS OF GYROS MEAT AT 60F, 5 LBS OF RAW CHICKEN AT 62F AND 1 LB OF RAW BACON AT 101F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED CHICKEN, COOKED BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE PRODUCT DISCARD DATES. INSTRUCTED TO PROVIDE A LABEL WITH THE DISCARD DATES FOR ALL TCS RTE FOODS. PRIORITY FOUNDATION 7-38-005.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADIVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A 3 DOOR PREP COOLER WITH TCS FOODS INSIDE AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE COLD AND HOT FOOD TEMPERATURES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 OBSERVED WIPING CLOTHS NOT BEING STORED DIRECTLY IN SANITIZER. INSTRUCTED TO STORE ALL WIPING CLOTHS IN SANITIZER.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED SINGLE USE STORAGE BAGS (BREAD BAGS) BEING RE-USED FOR ADDITIONAL FOOD STORAGE. INSTRUCTED TO PROPERLY STORE ALL FOODS IN PROPER FOOD GRADE RE-USABLE STORAGE BAGS/FOOD CONTAINERS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 OBSERVED EXCESSIVE ACCUMULATED FOOD DEBRIS LOCATED INSIDE OF THE 3 DOOR PREP COOLER IN THE FOOD PREP AREA. OBSERVED ACCUMUALTED GREASE DEBRIS ON THE FLAT TOP GRILL. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED EXCESSIVE RUST ON THE SHELVES LOCATED INSIDE OF THE 3 DOOR PREP COOLER. INSTRUCTED TO REPLACE SHELVES OR MAKE THE SHELVES SMOOTH AND EASILY CLEANABLE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO LOCATE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED THE FLOORS THRU OUT WITH MINOR ACCUMUALTED DIRT DEBRIS. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS.

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: 6-501.12 OBSERVED THE FLOORS THRU OUT WITH MINOR ACCUMUALTED DIRT DEBRIS. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS.

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.