RICOBENE'S ON 26TH STREET Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. 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: NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKINGS ON RTE TCS FOODS IN REFRIGERATION UNITS AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT ALL RTE TCS FOODS IN REFRIGERATION UNITS MUST BE DATED WITH A USE BY DATE ON THE CONTAINER STORING THE FOOD ITEM. PRIORITY FOUNDATION VIOLATION 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT, INTERIORS OF REFRIGERATION UNITS AND SHELVES INSIDE OF WALK-IN COOLERS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN THE FLOORS IN PREP AREA AROUND UNDER AND BEHIND FRYERS, HOT HOLDING UNITS (STEAMTABLES) AND SINKS. ALSO CLEAN ALL FLOOR DRAINS WHERE NEEDED TO REMOVE DEBRIS FROM FOOD PARTICLES INSIDE OF DRAINS.

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: OBSERVED HEAVY DUST AND SOME GREASE ON SOME OF THE VENTS IN THE HOODED SYSTEMS ABOVE THE COOKING EQUIPMENT IN THE PREP AREAS; CLEAN VENTS WHERE NEEDED AND MAINTAIN.

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: OBSERVED HEAVY DUST AND SOME GREASE ON SOME OF THE VENTS IN THE HOODED SYSTEMS ABOVE THE COOKING EQUIPMENT IN THE PREP AREAS; CLEAN VENTS WHERE NEEDED AND MAINTAIN.

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.