SUNNY SUB Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. ALL EMPLOYEES MUST READ AND SIGN EMPLOYEE HEALTH POLICY IN ACCORDANCE WITH LAW. PRIORITY FOUNDATION. 7-38-005. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES: CHICKEN (69.6F), TOMATO (60.2F) AND YOGURT SAUCE (59.1F). DISCARDED APPROXIMATELY 8 POUNDS OF FOOD PRODUCTS AT A COST OF $50. PRIORITY. 7-38-005. CITATION ISSUED.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT AIR TEMPERATURE OF PREP COOLER (59.7F). ALL COLD HOLDING EQUIPMENT MUST HOLD AMBIENT AIR TEMPERATURE OF 41F OR BELOW. COOLER IS TAGGED FOR REINSPECTION. PRIORITY. 7-38-005. CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED HANGING THERMOMETER IN PREP COOLER INACCURATELY READING AIR TEMPERATURE AND TWO METAL STEM THERMOMETERS INSIDE PREP COOLER INACCURATELY READING FOOD TEMPERATURES. INSTRUCTED TO REPLACE HANGING THERMOMETER AND CALIBRATE METAL STEM THERMOMETERS FOR ACCURATE READINGS.

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 EXTERIOR BACK DOOR NOT TIGHT FITTING DOOR FRAME. OBSERVED GAPS OF APPROXIMATELY 1/2" FROM BOTTOM OF DOOR, SIDES, AND TOP. MUST PROVIDE DOOR SWEEPS OR NEW DOOR TO PREVENT PEST ACTIVITY.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER SQUIRTING AND LEAKING FROM BASE OF FAUCET AT 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

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: OBSERVED BLACK MOLD-LIKE SUBSTANCE ON CAULK AROUND 3 COMPARTMENT SINK. 3 COMPARTMENT SINK ALSO HANGING FROM WALL DUE TO MISSING SCREWS. MUST REPAIR 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EMPLOYEE PREPPING, COOKING AND SERVING FOOD WITHOUT FOOD HANDLERS TRAINING. ALL FOOD SERVICE EMPLOYEES MUST OBTAIN FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EMPLOYEE PREPPING, COOKING AND SERVING FOOD WITHOUT FOOD HANDLERS TRAINING. ALL FOOD SERVICE EMPLOYEES MUST OBTAIN FOOD HANDLER TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.