SIMPLY IT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 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.

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.

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.

FOOD SEPARATED AND PROTECTED - Comments: FOOD NOT PROTECTED DURING STORAGE, PACKAGED FOOD, COOKED FOOD READY TO EAT FOODS STORED INSIDE THE CHEST AND REACH-IN FREEZER COVERED WITH EXCESS ICE, UNABLE TO DISTINGUISHED PRODUCTS. MUST REMOVE ALL THE PRODUCTS CLEAN AND SANITIZE SAID FREEZERS. MANGER STARTED THE CLEAN PROCEDURE WITH EMPLOYEE PRIORITY VIOLATION:7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO FOOD STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, MUST PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST PROVIDE A BUCKET WITH SANITIZE SOLUTION AND LINEN AT PREP TABLES (BETWEEN USE).

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST REMOVE HANGED UTENSILS FROM SIDE OF HANDWASHING SINK,RELOCATED TO NON-CONTAMINATED AREA

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS.MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS. DO NOT USE BROWN PAPERS FOR SHELVES. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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: RUSTY SHELVES INSIDE THE WALK-IN COOLER,REACH-IN COOLERS,AND FREEZERS. RUSTY UNABLE TO CLEAN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON DRAIN PIPESUNDER THREE COMPARTMENT SINK AND ALSO THROUGHOUT PREP/SERVING AREAS. MUST REMOVE DUCT TAPES. SURFACE MUST BE SMOOTH AND CLEANABLE.

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: BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT TRAYLINE IN KITCHEN REPAIR/REPLACE

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: PANELS OF RAW WOOD USED FOR CEILING TILES ABOVE THE HOOD MUST BE REMOVED,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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: BRICKS HOLDING DRAIN PIPES UNDER THREE COMPARTMENT SINK MUST BE REPLACED.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. MUST REMOVE AND RELOCATED SOAP DISPENSER ABOVE TWO COMPARTMENT PREP SINK.ALSO RELOCATE PAPER TOWEL DISPENSER.MUST BE INSTALLED BY THE HANDWASHING SINK REMOVE ALL GRIMED WIRES AND PLASTIC USED TO TIE SHELVES AND CONTAINERS.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL INTERIOR FREEZERS ARE EXTREMELY DIRTY WITH ENCRUSTED FOOD,DRIED FOOD SPILLAGE,BLACK SLIME SUBSTANCE,INSTRUCTED TO CLEAN AND SANITIZE ALL COOLERS AND FREEZERS

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: ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE USING PLASTIC TO SEAL DRAIN.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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: DRAIN PIPES UNDER THREE COMPARTMENT SINK LEAKS,INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING GROUT ON FLOOR TILES(STANDING WATER BETWEEN FLOOR TILES) IN THE KITCHEN SPECIALLY IN DISH ROOM/PREP AREA.BROKEN FLOOR TILES IN FRONT OF BOTH WASHROOMS AND IN FRONT OF COOKING EQUIPMENT,REPLACE.

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: MISSING GROUT ON FLOOR TILES(STANDING WATER BETWEEN FLOOR TILES) IN THE KITCHEN SPECIALLY IN DISH ROOM/PREP AREA.BROKEN FLOOR TILES IN FRONT OF BOTH WASHROOMS AND IN FRONT OF COOKING EQUIPMENT,REPLACE.

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.