SADDLE AND CYCLE CLUB Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THIS TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT THE NEXT HEALTH INSPECTION. PRIORITY FOUNDATION. 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: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. 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: NOTED A LARGE MIXER ON TOP OF THE PREP COOLER(NOT USED FOR COOLING) AND TOP OF PREP COOLER USED FOR PREPARING FOOD WITH NO HAND WASH SINK AT THE 1ST FLOOR DRY/FOOD STORAGE AREA. INSTRUCTED TO INSTALL A HAND WASH SINK AT LOCATION OR REMOVE MIXER AND STOP USING THE TOP COOLER TABLE FOR PREPPING

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED A SLIMY GREY AND PINKISH SUBSTANCE INSIDE THE UPPER AND LOWER COMPARTMENTS OF ICE MACHINE DRIPPING ON TO THE ICE AT THE MAIN KITCHEN PREP AREA. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CLEANED AND SANITIZED. PRIORITY FOUNDATION. VIOLATION #7-38-005

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE DOOR COOLER OF THE SUMMER CAMP KITCHEN TO BE IMPROPER:- COLESLAW 49.2F, PASTA 49.1F, RICE 50.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 12 LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION. VIOLATION #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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED OVER 50 FLYING INSECTS ON WALLS CEILING AND EQUIPMENT AT THE DISHWASHING/KITCHEN PREP AREA AND OVER 10 FLYING INSECTS AT THE BAR. INSTRUCTED TO PROPERLY CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. PRIORITY FOUNDATION. VIOLATION #7-38-020(A)

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: NOTED THE FOLLOWING:- BLACK SUBSTANCE INSIDE DOOR LININGS OF BEER SERVICE COOLERS AT THE BAR -RUSTY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. -SLIGHT DISCOLORATION INSIDE THE ICE MACHINE OF THE 1ST FLOOR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DOOR OF SERVICE BEER COOLER, CLEAN AND MAINTAIN THE SODA GUN DISPENSER AND ALSO CLEAN AND SANITIZE THE ICE MACHINE 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HEAVY DIRT,GREASE AND DUST INSIDE ALL EXHAUST HOOD FANS AT ALL KITCHEN PREP AREAS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: NOTED HEAVY DIRT,GREASE AND DUST INSIDE ALL EXHAUST HOOD FANS AT ALL KITCHEN PREP AREAS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.