REESE'S FAST FOOD Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR A VALID CERTIFICATE WHILE HANDLING TCS FOODS (I.E. CHICKEN, HOT DOGS, PIZZA PUFFS, ETC.). INSTRUCTED TO HAVE BOTH ON SITE (CERTIFICATE MUST BE VALID) AT ALL TIMES WHILE PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

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: FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL FOOD/CONDITIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES INCURRED AND IS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 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: FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES FOR HANDLING THESE EVENTS. 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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDWASHING SIGNAGE OR POSTERS AT THE SINKS DESIGNATED FOR HAND WASHING. INSTRUCTED TO PROVIDE. MAINTAIN SAME.

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: FOUND TCS FOODS STORED IN THE 3 DOOR REACH IN COOLER (EGGS 80.8F), FREEZER (PIZZA PUFFS 99.8F AD WITH MOLD) AND A CONTAINER OF RAW WINGS ON THE PREP TABLE (58.6F)AT IMPROPER TEMPEATURES. ITEMS WERE DENATURED AND DISCARDED A COMBINED APPROXIMATE WEIGHT OF 40LBS VALUED AT APPROXIMATELY $100. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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: ALL TCS AND READY TO EAT FOODS THAT HAVE BEEN PREPARED OR REMOVED FROM ITS ORIGINAL PACKAGING AND HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED/DATED. INSTRUCTED TO PROPERLY DATE/LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND THE REACH IN COOLER AND FREEZER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 41F OR LOWER. COOLER WAS AT 71.8F AND FREEZER WAS AT 99.8F. INSTRUCTED TO KEEP ALL COLD HOLDING UNITS AT THE REQUIRE TEMPERATURES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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: FOUND NO METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF TCS FOODS ON SITE. INSTRUCTED TO PROVIDE METAL STEM THERMOMETERS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND 60 LARGE FLIES INSIDE THE WALK IN COOLER AND IN THE REAR HALL WAY. INSTRUCTED TO ELIMINATE FLIES, CLEAN THE AFFECTED AREAS AND CONTACT PEST CONTROL FOR ASSISTANCE. PRIORITY FOUNDATION VIOLATION 7-38-020(a) CITATION ISSUED

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND THE STORAGE RACKS IN THE REAR, THE FAN COVER INSIDE THE WALK IN COOLER, THE PREP TABLES AND THE VENTS IN THE FOOD PREP WITH RUST. INSTRUCTED TO REMOVE RUST AND MAINTAIN. ALSO, THE DOOR OF THE CHEST REACH IN FREEZER IN THE REAR IS MISSING. INSTRUCTED TO PROVIDE.

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: THE INTERIOR OF THE DEEP FRYERS, THE PREP TABLES, THE STORAGE RACKS INSIDE THE COOLERS AND IN THE REAR WITH THICK DIRT, FOOD, GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN 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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: FOUND THE MOP SINK CLOGGED AND FULL OF WASTE WATER. NOT DRAINING AT ALL. INSTRUCTED TO FIX AND MAINTAIN MOP SINK. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE TRASH RECEPTACLE IN THE EMPLOYEE'S TOILET ROOM NEEDS A COVER/LID. INSTRUCTED TO PROVIDE AND MAINTAIN.

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: FOUND THE OUTSIDE GREASE AND GARBAGE CONTAINERS NOT MAINTAINED. THE GREASE CONTAINER LID IS IN POOR REPAIR AND THERE IS THICK GREASE BUILD UP ON THE TOP SURFACE. THE GARBAGE CONTAINERS ARE ALL OVERFLOWING, LIDS ARE UNABLE TO CLOSE. INSTRUCTED TO CLEAN AND REPAIR GREASE CONTAINER (OR REPLACE IT) AND GET SERVICE COMPANY TO PICK UP GARBAGE. PRIORITY FOUNDATION VIOLATION 7-38-020(b) CITATION ISSUED

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE ENTIRE FLOORS EVERYWHERE NEEDS TO BE DETAILED CLEANED TO REMOVE DIRT, FOOD, GREASE BUILD UP AND DEBRIS. THE CEILING TILES, WALLS AND VENTS WITH DIRT, DUST AND FOOD BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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: THE FLOORS THROUGH OUT THE PREP AND STORAGE AREAS ARE DAMAGED, CHIPPED AND/OR IN POOR REPAIR. INSTRUCTED TO FIX MUST BE SMOOTH AND EASILY CLEANABLE. -CEILING TILES MISSING OR DAMAGED IN PREP AND STORAGE AREAS. INSTRUCTED TO FIX OR PROVIDE. MAINTAIN ALL.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO THE FOOD PREP AND MOP SINK CLOSET AREA. MAINTAIN SAME.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO THE FOOD PREP AND MOP SINK CLOSET AREA. MAINTAIN SAME.

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.