SBARRO Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY SIGNED AND ACKNOWLEGED BY ALL EMPLOYEES.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDWASHING SIGANGE AT EMPLOYEE TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SIGNAGE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND MIXING BOWL TO LARGE TO SUBMERGE IN 3 COMPARTMENT SINK. MUST PROVIDE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT OR INSTALL 3 COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE LARGEST COOKING UTENSIL.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND MIXING BOWL TO LARGE TO SUBMERGE IN 3 COMPARTMENT SINK. MUST PROVIDE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT OR INSTALL 3 COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE LARGEST COOKING UTENSIL.

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.