SEOUL TACO Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN

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/ DIARRHEA CLEANUP KIT, INSTRUCTED TO OBTAIN

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 AT MAIN PREP KITCHEN HAND WASH SINK, INSTRUCTED TO PROVIDE AT ALL TIMES DURING OPERATION. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: FOUND 70 LBS OF KIMCHI THAT WAS MADE ON SITE WITHOUT COMPLIANCE WITH REQUIRED VARIANCE. COOK STATED THAT HE LEAVES CHOPPED FERMENTED CABBAGE FOR 5 DAY AT ROOM TEMPERATURE AS PART OF THE PROCESS. INSTRUCTED TO DISCONTINUE SUCH PROCESS UNTIL OBTAINING AN APPROVED VARIANCE. FOOD DISCARDED VALUED AT $100. PRIORITY FOUNDATION VIOLATION 7-38-005

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: REFER TO VIOL# 29 FOR DESCRIPTION

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: REFER TO VIOL# 29 FOR DESCRIPTION

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.