S & C ELECTRIC COMPANY Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. 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 PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. 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: NO SOAP PROVIDED AT HANDWASHING SINK IN HALLWAY PACKING/PREP ARE.INSTRUCTED TO PROVIDE.BUILDING 3 PRIORITY FOUNDATION VIOLATION:7-38-030(C)" CONSOLIDATED WITH ABOVE CITATION"

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT HANDWASHING SINK IN HALLWAY PACKING/PREP INSTRUCTED TO PROVIDE PAPER TOWELS OR HAND DRYING DEVICE.HOUSEKEEPING WAS INFORMED. BUILDING #3. PRIORITY FOUNDATION VIOLATION:7-38-030(C)CITATION ISSUED -

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK IN DISHMACHINE AND PREP AREA NOT ACCESSIBLE: FAUCET HAS AN EXTENSION WHICH IS USED TO FILL UP YELLOW BUCKET TO MOP FLOORS. INSTRUCTED TO REMOVE THE EXTENSION AND THE LONG FAUCET AND INSTALL A REGULAR FAUCET FOR MENTIONED SINK(BUILDING 6) PRIORITY FOUNDATION CITATION:7-38-030(C)"CONSOLIDATED WITH ABOVE CITATION"

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 FOOD AT IMPROPER TEMPERATURE: SWISS CHEESE AT TEMP OF 46.7F 59.5F;CHEDDAR CHEESE AT TEMP 46.7F; SLICED HAM AT TEMP OF 46.6F TO 47.8F BELOW. ALSO FOUND TWO PIECES OF HAM STORED INSIDE THE WALK-IN COOLER AT TEMP OF 46.5F TO 47.1F;FOOD PRODUCTS DISCARDED AND DENATURED. FOOD STORED FROM TWO DIFFERENT REFRIGERATION. POUNDS 10, VALUE 70. PRIORITY VIOLATION VIOLATION: 7-38-005,CITATION ISSUED. - COS

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: DATE MARKING OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON TCS FOOD. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: PREMISES MAKES CAESAR DRESSING ON SITE. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED - -

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: IMPROPER AIR TEMP OF REACH-IN COOLER WERE TCS FOODS ARE STORED,BUILDING 3 AND 6: CHEESE,HAM,ETC.PRESENT AIR TEMP OF 46.7F TO 48.7F . UNIT MUST MAINTAIN TEMP OF 41F OR BELOW . TAGGED UNITS "HELD FOR INSPECTION" DO NOT USE . 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK FOOD, OR FOOD REMOVED FROM ORIGINAL CONTAINER, MUST BE LABELED WITH COMMON NAME

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION,INCLUDED AT BAR AREA TO WIPE MULTI USE UTENSILS

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MILK-CRATES ARE USED FOR FOOD ELEVATION,INSTRUCTED TO REMOVE CRATE AND PROVIDE RAISED SHELVES. GRIMES ON EXTERIOR AND INTERIOR OF COOKING EQUIPMENT INCLUDED DEPP FRYERS IN THE KITCHEN, INSTRUCTED TO CLEAN 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: EXCESS ENCRUSTED FOOD DEBRIS AT INTERIOR OF MICROWAVES IN DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN. BUILDING #6.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: THREE COMPARTMENT SINK IN THE KITCHEN NOT MAINTAINED.INSTALLED EQUIPMENT ABOVE THE SAID SINK NOT ABLE TO DISPENSING SANITIZER SOLUTION.UNIT IS BROKEN: MISSING DISPENSING SANITIZER SOLUTION HOSE;AFTER UNIT IS TURNED ON DISPENSE ONLY WATER FROM FAUCET. PERSONALLY SET-UP THREE COMPARTMENT SINK:WASH-RINSE AND SANITIZE,100 ppm.MUST REPAIR MENTIONED UNIT OR REMOVE FROM SITE AND PROVIDE "CHLORINE". UNIT WAS IN USE EMPLOYEE WASHING CONTAINER. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED

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: RUBBER GASKET INSIDE THE DOOR OF COOLER WITH EXCESS DEBRIS,CLEAN AND MAINTAIN.BUILDING 6

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: EXCESSIVE WATER DRIPPING FROM THREE DIFFERENT AREA OF HIGH TEMP DISH MACHINE ,ALSO WATER LEAKING FROM MECHANICAL DRAIN UNDER THREE COMPARTMENT SINK IN THE KITCHEN REPAIR AND MAINTAIN

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: EXCESSIVE WATER DRIPPING FROM THREE DIFFERENT AREA OF HIGH TEMP DISH MACHINE ,ALSO WATER LEAKING FROM MECHANICAL DRAIN UNDER THREE COMPARTMENT SINK IN THE KITCHEN REPAIR AND MAINTAIN

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.