SMOKE DADDY Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) 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: 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. 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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 2-301.14(A)(E)(F)(G)(H). OBSERVED ONE EMPLOYEE WITH GLOVED HANDS TOUCHING HIS NECK AND BACK,THAN CONTINUE THE TASK OF HANDLING FOOD AND FOOD CONTAINERS IN PREP AREA; OTHER EMPLOYEES TOUCHING EQUIPMENT,GOING IN AND OUT THE KITCHEN WITH GLOVED HANDS,SWITCHING TASK AND HANDLE FOOD. OBSERVED NO HAND WASHING BY EMPLOYEE WHEN GLOVES ARE CHANGED NO HAND WASHING PRIOR TO GLOVE HANDS. MANAGER ON SITE DEMONSTRATED TO EMPLOYEE HOW TO WASH HANDS. PRIORITY VIOLATION:7-38-010

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12(A)(B) PAPER TOWELS DISPENSER ARE BROKEN NOT ABLE TO DISPENSE PAPER TOWELS THROUGH OUT PREP AREA AND BARS. INSTRUCTED TO REPAIR UNITS .PRIORITY FOUNDATION VIOLATION:7-38-030(C), NO CITATION ISSUED NO CITATION ISSUED REEFER TO ABOVE VIOLATION #10,(5-205.11).

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: 5-205.11 NO PAPER TOWELS PROVIDED AT HAND WASHING SINK IN KITCHEN ACROSS THREE COMPARTMENT SINK, NO PAPER TOWELS PROVIDED AT HAND WASHING SINK BY THE FOOD LINE IN THE KITCHEN FIRST FLOOR, OUT OF THREE HAND WASHING SINKS ONLY ONE HAD PAPER TOWELS; NO PAPER TOWELS PROVIDED AT SECOND FLOOR KITCHEN (SMOKING AREA); NO PAPER TOWELS PROVIDED AT BAR AREAS (FIRST AND SECOND FLOOR), ALSO SOME OF THE HAND WASHING SINK SOAP WAS NOT PROVIDED. MANAGER PROVIDED PAPER TOWELS UPON MY REQUEST. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED.

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: 6-301.14: **C** Handwashing Signage 6-301.11 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HAND WASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. -

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: 5-203.11(A) NO HAND WASHING SINK PROVIDED AT COFFEE AREA BY THE BAR AT SECOND FLOOR. EMPLOYEE USING HAND WASHING SINK FOR A DUMP SINK,PRESENTLY INTERIOR OF HAND WASHING SINK IS HEAVILY STAINED WITH COFFEE. MUST INSTALL A SINK CONVENIENT USE BY EMPLOYEE TO DUMP FOOD LIQUIDS. PRIORITY FOUNDATION VIOLATION:7-38-030(C) NO CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) FOUND TCS FOOD AT IMPROPER TEMPERATURE:5 PANS OF COOKED CHILI(LABELLED 9-26-18) AT TEMP OF 45.9F-47.7F-48.1F; 40# OF COOKED AND SLICED CORNED BEEF AT TEMP OF 48.6F; PORK WITH BEANS AND SAUCE AT TEMP OF 48.6F; COOKED CHICKEN WINGS AT TEMP OF 54.1F TO 62.4F PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER AND TWO DOOR REACH-IN COOLER,WHICH BOTH UNIT MAINTAIN AIR TEMP OF 39.7F TO 40.6F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 165 VALUE 232.87. PRIORITY VIOLATION:7-38-005,CITATION ISSUED - COS

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.14 (B)(1) OBSERVED WIPING CLOTHS FOR WIPING COUNTERS NOT STORED IN CHEMICAL SANITIZER BETWEEN USES. MUST HOLD WIPING CLOTHS IN SANITIZER SOLUTION AND PROPER CONCENTRATION. - -

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B) KNIVES AND FOOD SPATULAS STORED BETWEEN COOKING EQUIPMENT AND BY THE HAND WASHING SINK. INSTRUCTED TO REMOVE CLEAN AND STORE IN A KNIFE RACK OR DRAWER. - -

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.13 (A) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREA FIRST FLOOR,BARS

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-305.11(B) EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREP OR FOOD CONTACT AREAS. MUST PROVIDE STORAGE FOR EMPLOYEES BELONGINGS

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-305.11(B) EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREP OR FOOD CONTACT AREAS. MUST PROVIDE STORAGE FOR EMPLOYEES BELONGINGS

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.