SUSHI AVENUE, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-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 USE OF RESTRICTION AND EXCLUSION - Comments: OBSERVED A MALE WORKING EMPLOYEE WITH REPORTABLE SYMPTOMS / STATED SUCH AS RED EYES,NOSE SNIFFULING,HEAD ACHE,AND FEVER HANDLING READY TO EAT FOODS IN SUSHI PREP AREA(RICE,AVOCADO,WASABI AND GINGER.PIC OF GROCERY INSTRUCTED WORKER TO LEAVE PREMISES DUE TO BEING ILL.EMPLOYEE LEFT PREMISES AT THIS TIME.CAN RETURN TO WORK WHEN WELL.(PRIORITY 7-38-010)

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITIMG AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION- 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLER.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION - 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLER.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION - 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.