STEAK & EGGER Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES, INSTRUCTED TO PROVIDE. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN UP PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 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: OBSERVED FOOD EMPLOYEES PREPARE TOAST WITHOUT USING GLOVES AFTER CONTACT WITH FOOD CONTAINERS, CASH HANDLING, AND TOUCHING OTHER ITEMS ON THE COUNTER. INSTRUCTED FOOD HANDLERS AND PIC THAT THEY MAY NOT CONTACT EXPOSED, READY TO EAT FOODS WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS,SINGLE-USE GLOVES, OR DISPENCING EQUIPMENT. PRIORITY VIOLATION, COS. 7-38-010, CITATION ISSUED.

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: OBSERVED NO HAND SINK IN FRONT PREP AREA WHERE FOOD IS COOKED,PREPARED AND SERVED. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED. 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED AF VARIETY OF FODS NOT PROPERLY LABELED, DATED(COOKED SHREDDED POTATOES, SAUCES PLACED IN INDIVIDUAL CONTAINERS, STEAKS INDIVIDUALLY WRAPPED FOR PREPERATION)instructed THAT FOOD PREPARED AND HELD FOR MORE THAN 24HRS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD,DISCARDED OR CONSUMED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED. 7-38-005

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE STATEMENT ON MENU FOR UNDER COOKED FOODS. INSTRUCTED TO PROVIDE AND MAINTAIN PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED, 7-38-005

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO FOOD TEMPERATURE MEASURING DEVICE ON PREMISES. INSTRUCTED TO 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED LIGHT COMING FROM UNDER THE DOOR AND GRAY TAPE IN THE PLACE WHERE THE HANDLE SHOULD BE ON THE DOOR LEADING TO THE OUTSIDE. INSTRUCTED TO PROVIDE A DOOR SWEEP AND DOOR HANDLE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT PREMISE. INSTRUCTED THAT MUST TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES TO PREVENT CROSS-CONTAMINATION/MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO TESTS STRIPS ON PREMISES FOR TESTING SANITIZING SOLUTION AT THREE COMPARTMENT SINK. INSTRUCTED PIC TO PROVIDE A TEST KIT OR OTHER DEVICE THAT ACURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTION PPM. PRIORITY FOUNDATION VIOLATION, CITATION ISSUED. COS 7-38-005.

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: OBSERVED NO SERVICE SINK (UTILITY/ MOP SINK) ON PREMISES. INSTRUCTED TO PROVIDE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.

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: OBSERVED NO SERVICE SINK (UTILITY/ MOP SINK) ON PREMISES. INSTRUCTED TO PROVIDE WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.

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.