SUNNYDAY TAP Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND HAVE ALL EMPLOYEES READ AND SIGN THE POLICY. 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: NO DIARRHEA OR VOMIT CLEAN UP PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN POLICY AND CLEAN UP KIT. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AVAILABLE AT THE HAND SINK LOCATED IN THE BAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. (COS - MANAGER PROVIDED PAPER TOWELS AT HAND SINK BEHIND BAR). 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO LABELING FOR FOOD STORED IN THE REFRIGERATOR IN THE KITCHEN PREP AREA. INSTRUCTED TO LABEL IDENTIFYING THE FOOD PRODUCT AND DISCARD DATE. PRIORITY FOUNDATION 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY ON THE MENU FOR RAW OR UNDERCOOKED ANIMAL FOODS. INSTRUCTED TO ADD TO THE MENU WITH AN ASTERISK INDICATING THE RISK. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED

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: NO STEM THERMOMETER TO MEASURE TEMPERATURE OF FOOD OR AMBIENT AIR IN SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED POTS, PANS, MICROWAVE, FRYERS, GRILLS, AND OTHER MISCELLANEOUS FOOD CONTACT EQUIPMENT WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN, SANITIZE, 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER OF OLD EQUIPMENT, STORAGE CONTAINERS, OLD CARPETING, PAINT CANS, BROKEN BAR STOOLS, BROKEN ICE MACHINE, ETC IN THE BASEMENT. INSTRUCTED TO DISCARD ALL BROKEN EQUIPMENT, ORGANIZE, CLEAN 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: OBSERVED CLUTTER OF OLD EQUIPMENT, STORAGE CONTAINERS, OLD CARPETING, PAINT CANS, BROKEN BAR STOOLS, BROKEN ICE MACHINE, ETC IN THE BASEMENT. INSTRUCTED TO DISCARD ALL BROKEN EQUIPMENT, ORGANIZE, CLEAN 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.