TASTY CHICKEN & SALAD FOOD MART 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 SITE, MUST PROVIDE. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA PROCEDURE ON SITE. MUST PROVIDE. 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 COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS IN PREP COOLER OVER 41 F. INSTRUCTED PREP COOK TO TOSS 1/2 POUND OF SLICED TOMATO(52 F), 1/2 POUND OF SPINACH (52 F), 1 CONTAINER OF MAYO (66 F), 1/2 POUND OF LETTUCE (54 F), 1 CONTAINER OF CAESAR DRESSING (63 F), AND 1 CONTAINER OF RANCH (54 F). TCS FOOD MUST BE HELD AT 41 F OR BELOW. FOOD HANDLER DISCARDED ALL SAID ITEMS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO LABELS CONTAINING DATES FOR READY TO EAT, TCS FOODS (SLICED TOMATOES, LETTUCE, ETC.) THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. INSTRUCTED LABELS WITH DATES ARE REQUIRED FOR ALL READY TO EAT TCS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. INSTRUCTED TO PROVIDE. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON MENU FOR UNDERCOOKED OR RAW FOODS (EGG AND BURGER), THAT CAN BE ORDERED. MUST PROVIDE. PRIORITY FOUNDATION. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED A PREP COOLER WITH TCS FOODS INSIDE (MAYO) AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50.9F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED FACILITY NOT TO USE SAID PREP COOLER UNIT. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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 NO PROBE THERMOMETER ON SITE TO TAKE TEMPERATURES OF FOOD. MANAGER MUST PROVIDE PROBE THERMOMETER AT ALL TIMES. PRIORITY FOUNDATION, 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN THE 2 DOOR REFRIGERATOR LOCATED IN THE PREP AREA. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR ALL COLD HOLDING UNITS.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED TCS FOODS OUT OF THE ORIGINAL PACKAGING WITHOUT LABELS CONTAINING PRODUCT NAME LOCATED IN ALL REFRIGERATOR UNITS. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO ALLERGEN WARNINGS ON THE PREPACKAGED TAFFY GRAPES AND CHEESECAKE LOCATED IN THE REFRIGERATOR IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO PROVIDE ALLERGEN WARNING LABELS FOR SAID PREPACKAGED ITEMS. PRIORITY FOUNDATION. NO CITATION ISSUED.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PREPACKAGED READY TO EAT TCS FOODS (SANDWICH AND CHEESECAKE) WITHOUT LABELS CONTAINING THE INGREDIENTS AND PREPACKAGED GRAPES (TAFFY GRAPES) WITHOUT LABELS CONTAINING INGREDIENTS. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A 1/4 INCH GAP AT ENTRANCE AND EXIT DOOR. INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING.

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 EMPLOYEE TOILET ROOM HAND WASHING SINK WITH LOW WATER PRESSURE FOR HOT AND COLD WATER. INSTRUCTED FACILITY TO INCREASE WATER PRESSURE 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 CEILING IN ROOM WITH HOT WATER HEATER IN DISREPAIR, MANAGER USES TAPE TO MAINTAIN. MUST REMOVE TAPE AND REPAIR. CELILNGS MUST BE SMOOTH AND EASY TO CLEAN.

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 FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK WITH ACCUMULATED DEBRIS. INSTRUCTED FACILITY TO CLEAN SANITIZE 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 REACH IN FREEZER WITH A BROKEN GASKET LOCATED IN THE HOT WATER HEATER ROOM. INSTRUCTED FACILITY TO REPLACE OR REPAIR.

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: OBSEVERD PREP COOK WITHOUT FOOD HANDLER TRAINING CERTIFICATE. ALL FOOD HANDLERS MUST PROVIDE FOOD HANDLER CERTIFICATE.

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: OBSEVERD PREP COOK WITHOUT FOOD HANDLER TRAINING CERTIFICATE. ALL FOOD HANDLERS MUST PROVIDE FOOD HANDLER CERTIFICATE.

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.