SONIC DRIVE IN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE PRESENT DURING TIME OF INSPECTION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED ON SITE DURING INSPECTION. INSTRUCTED PERSON IN CHARGE MUST BE PRESENT AND POST CITY OF CHICAGO FOOD MANAGER CERTIFICATE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NUMEROUS BOXES ON FLOOR IN WALK IN FREEZER. INSTRUCTED TO ELEVATE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INSIDE OF COOKING FRYERS FILLED WITH GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED ALL HAND SINKS IN ESTABLISHMENT WITH NO RUNNING HOT WATER. HAND SINK NEAR DRIVE THRU WAS AT TEMPERATURE OF 40.4F, HAND SINK BY OFFICE AREA AT 41.3F, HAND SINK BY MAIN DISH WASHING AREA AT 40.3F AND HAND SINK AT DISH WASHING AREA IN REAR AT 42.1F. INSTRUCTED MANAGER MINIMUM TEMPERATURE FOR HOT RUNNING WATER MUST BE AT A MINIMUM TEMPERATURE OF 100.0F. OBSERVED NO HOT RUNNING WATER AT THE 3-COMPARTMENT SINK IN MAIN PREP AREA AND AT THE 3-COMPARTMENT SINK IN REAR. TEMPERATURE WAS AT 40.2F. INSTRUCTED MANAGER THAT THE MINIMUM TEMPERATURE MUST BE AT LEAST 110.0F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. MANAGER CAME ON SITE AND RESET WATER HEATER.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED ALL HAND SINKS IN ESTABLISHMENT WITH NO RUNNING HOT WATER. HAND SINK NEAR DRIVE THRU WAS AT TEMPERATURE OF 40.4F, HAND SINK BY OFFICE AREA AT 41.3F, HAND SINK BY MAIN DISH WASHING AREA AT 40.3F AND HAND SINK AT DISH WASHING AREA IN REAR AT 42.1F. INSTRUCTED MANAGER MINIMUM TEMPERATURE FOR HOT RUNNING WATER MUST BE AT A MINIMUM TEMPERATURE OF 100.0F. OBSERVED NO HOT RUNNING WATER AT THE 3-COMPARTMENT SINK IN MAIN PREP AREA AND AT THE 3-COMPARTMENT SINK IN REAR. TEMPERATURE WAS AT 40.2F. INSTRUCTED MANAGER THAT THE MINIMUM TEMPERATURE MUST BE AT LEAST 110.0F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. MANAGER CAME ON SITE AND RESET WATER HEATER.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.