THE BONGO ROOM Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:A BUCKET OF FRESH SCRAMBLED EGGS AT TEMP OF 50.5F,AND SLICED COOKED CHICKEN AT TEMP OF 51.5F,BOTH PRODUCTS STORED ON TOP PREP TABLE.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 15,VALUE 10 CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE NOT WASHING HANDS NOR CHANGING GLOVES AFTER POSSIBLE CONTAMINATION. OBSERVED ONE FEMALE BARTENDER EMPLOYEE TAKING ORDERS,HANDLING CASH THEN MAKING A BLOOD MARY DRINK, REMOVED PAPER FROM A STRAW AND PLACED INSIDE THE DRINK,ALSO WITH BARE HAND OPENED THE DOOR OF THE COOLER AND GRABBED FRESH FRUIT ON STICK ALREADY MADE AND PLACED ON TOP THE DRINK,SERVED THAT DRINKS AND CAME BACK AT BAR AND WITH BARE HAND GRABBED A SLICE OF LEMONS AND SERVED TO CUSTOMER. NO HAND WASHING,NO MULTI USE UTENSILS USED. IN THE KITCHEN OBSERVED EMPLOYEE TOUCHING NON-FOOD SURFACE SUCH AS:USED PLASTIC CONTAINERS,WIPING PREP AREAS,MEAT SLICER,REMOVE GARBAGE CONTAINERS FROM KITCHEN TO OUTSIDE AREA AND CONSTANTLY OPEN AND CLOSE REAR DOOR DUE TO WALK-IN COOLER IS INSTALLED OUTSIDE,THEN GOING BACK TO PREP AREA SLICED TOMATOES,AND HELPING IN FOOD PREPARATION. NO GLOVES REMOVED NOR HAND WASHING DONE. EMPLOYEE AT DISH ROOM HANDLING DIRTY DISHES AND AFTER JUST RINSING HANDS WITH WATER SPRAYER HANDLED THE CLEAN DISHES. AFTER EXPLAINING THE HAND WASHING PROCEDURE TO THE CERTIFIED IN SANITATION CHEF,PROBLEM WAS CORRECTED. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK,EMPLOYEE WASHED RISEND AND PUT THE CLEAN POTS AND PANS AT THIRD COMPARTMENT SINK WITHOUT SANITIZER,0ppm;PERSONALLY ADD SANITIZER(BLEACH) TO THE THIRD COMPARTMENT PRESENTLY SANITIZER SOLUTION AT 100ppm MUST USE SANITIZING SOLUTION AT THRIRD COMPARTMENT SINK AT ALL TIMES,AT 100ppm. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREP,BAR AND DISH ROOM AREAS.DETAIL CLEAN ALONG BASEBOED WALLS,UNDER AND AROUND COOKING EQUIPMENT AND CORNERS. BASEBOARD/COVING IS NEEDED UNDER THE BAR COUNTER

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREP,BAR AND DISH ROOM AREAS.DETAIL CLEAN ALONG BASEBOED WALLS,UNDER AND AROUND COOKING EQUIPMENT AND CORNERS. BASEBOARD/COVING IS NEEDED UNDER THE BAR COUNTER

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.