ROSATI'S GRANT PARK Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. AT TIME OF REINSPECTION PERSON PROVIDED PHOTOCOPY OF CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE, NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED THE PERSON IN CHARGE SHALL HAVE AN ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. AT TIME OF REINSPECTION PERSON PROVIDED PHOTOCOPY OF CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATE, NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED THE PERSON IN CHARGE SHALL HAVE AN ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN PREP AND DISHWASHING AREAS. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

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.

PERSONAL CLEANLINESS - Comments: 2-402.11: OBSERVED FOOD HANDLER NOT WEARING HAIR RESTAINT IN PREP AREA. INSTRUCTED FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS THAT ARE DESIGNED AND WORN TO EFFECTIVELY KEEP THEIR HAIR FROM CONTACTING EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS AND LINENS AND UNWRAPPED SINGLE SERVICE AND SINGLE USE ARTICLES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: OBSERVED CASES OF BEVERAGES STORED ON FLOOR IN SODA CRATES AND PLASTIC WRAP. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11: OBSERVED DAMAGED GASKETS ON DRAWERS OF COLD HOLDING UNIT IN MIDDLE OF PREP AREA WITH DRAWERS AND DOOR. INSTRUCTED TO REPAIR OR REPLACE ALL DAMAGED GASKETS ON SMALL DRAWER, BOTH TOP DRAWERS AND MIDDLE BOTTOM DRAWER AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15: OBSERVED NON WORKING TOILET IN NORTHSIDE ALL GENDER WASHROOM. INSTRUCTED TO REPAIR NON WORKING TOILET IN NORTHSIDE ALL GENDER WASHROOM AND MAINTAIN.( NOTE: THERE IS A SECOND WASHROOM IN THE FACILITY THAT IS SUPPLIED AND FUNCTIONING PROPERLY.)

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17: OBSERVED NO COVERED RECEPTACLE IN SOUTHSIDE ALL GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN SOUTHSIDE ALL GENDER WASHROOM FOR SANITARY PRODUCTS.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17: OBSERVED NO COVERED RECEPTACLE IN SOUTHSIDE ALL GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN SOUTHSIDE ALL GENDER WASHROOM FOR SANITARY PRODUCTS.

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.