SIP & SAVOR SOUTH LOOP, LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO SIGNED EMPLOYEE'S HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 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: 2-501.11 OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED NO HAND WASHING CLEANSER AT THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE AT ALL TIMES. MANAGER PROVIDED CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE HAND WASHING SINKS LOCATED IN THE TOILET ROOM AND THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-303.11(A) OBSERVED NO SANITIZER ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. MANAGER PROVIDED A BOTTLE OF BLEACH DURING THE INSPECTION. PRIORITY 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. MANAGER PROVIDED A METAL STEM THERMOMETER DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-005. COS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-301.12 OBSERVED NO SINK STOPPERS FOR BOTH OF THE 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 OBSERVED UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICES ON THE ICE MACHINE AND COFFEE MACHINE THAT CONNECT TO THE FRESH WATER LINE. INSTRUCTED TO LOCATE OR PROVIDE.

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: 6-501.114 OBSERVED CONSTRUCTION MATERIALS STORED ON THE TOILET ROOM FLOOR. OBSERVED ACCUMULATED CONSTRUCTION DUST DEBRIS ON THE FLOOR IN THE FRONT AND REAR FOOD PREP/CUSTOMER SERVICE AREA. OBSERVED REAR FLOOR DRAIN WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO REMOVE ALL CONSTRUCTION CLUTTER AND FLOOR DEBRIS AND CLEAN REAR FLOOR DRAIN 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: 6-501.114 OBSERVED CONSTRUCTION MATERIALS STORED ON THE TOILET ROOM FLOOR. OBSERVED ACCUMULATED CONSTRUCTION DUST DEBRIS ON THE FLOOR IN THE FRONT AND REAR FOOD PREP/CUSTOMER SERVICE AREA. OBSERVED REAR FLOOR DRAIN WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO REMOVE ALL CONSTRUCTION CLUTTER AND FLOOR DEBRIS AND CLEAN REAR FLOOR DRAIN 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.