SWANSON'S BEVERLY RITZ Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH. INSTRUCTED PIC TO PROVIDE. PRIORITY FOUNDATION.

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 EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO HAVE ALL NECESSARY ITEMS, INCLUDING DISPOSANLE MOP. PRIORITY FOUNDATION

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE SANITIZING AT 0PPM OF CHLORINE AT FINAL RINSE. INSTRUCTED CHLORINE SANITIZER MUST BE 100PPM. DISH MACHINE WILL BE TAG HELD FOR INSPECTION BY THE HEALTH DEPT. MUST USE 3-COMPARTMENT SINK UNTIL TAG IS REMOVED BY THE HEALTH DEPT-COS. PRIORITY VIOLATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS IN COOLER AT IMPROPER COLD TEMPERATURES. APPROX 2-LBS OF COLE SLAW AT 46.0F, 5-LBS OF POTATO SALAD AT 45.0F. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY (PIC) AT COST APPROX $15.00-COS. PRIORITY VIOLATION 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE WALK IN COOLER. INSTRUCTED TO INSTALL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS IN PREP AREAS NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/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 FLOORS IN PREP AREAS NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/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.