THE BREAKERS AT EDGEWATER Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NOTED NO CERTIFIED FOOD MANAGER ON SITE WHEN TIME FOR TEMPERATURE CONTROL FOR SAFETY FOODS ARE PREPARED AND SERVED. INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-012

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. NO CITATION ISSUED TODAY.

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: MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING VOMITING AND DIARRHEA AT THIS TIME. INSTRUCTED TO HAVE A PROCEDURE IN PLACE AT ALL TIMES. PRIORITY FOUNDATION. NO CITATION ISSUED AT TODAY

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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: NOTED POOR HYGIENIC PRACTICES AS FOLLOWS:- -NOTED EMPLOYEE WHILE WEARING GLOVES AT THE PREP LINE AND WITH GLOVES ON WIPED THEIR HANDS ON THE WORK PANTS AND THEN CONTINUED TO PICK UP AND SERVE READY TO EAT FOOD ON A PLATE. WITHOUT CHANGING GLOVES OR WASHING HANDS. -NOTED EMPLOYEE WHILE WEARING GLOVES WENT TO THE WALK IN COOLER AND DISH WASHING AREA THEN BACK TO CONTINUE SERVING FOOD AT THE PREP AREA. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. -NOTED ANOTHER EMPLOYEE WHILE WEARING GLOVES WENT THE THE DISH WASHING AREA AND BACK, OPENED THE WALK IN COOLER DOOR AND PUSHED THE FOOD CART INSIDE THE WALK IN COOLER, THEN CAME OUT AND CONTINUED PREPPING AT THE PREP AREA. STILL WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED THE POLICY OF NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE SPOONS OR TONGS ETC. PRIORITY VIOLATION #7-38-010

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIME FOR TEMPERATURE CONTROL FOR SAFETY FOOD TO BE IMPROPER:- HAM 45.7F, EGGS (LIQUID AND WHOLE) 45.3F/49.3F, INSIDE THE SERVING LINE PREP COOLER AT THE KITCHEN, MILK 47.3F, CHEESE 53.2F (STORED ON ICE AT THE SERVING CART SITTING AT THE PREP AREA). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCT WORTH $33.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED OVER 50 MICE DROPPINGS ON SHELF OF FOOD CART AT THE DINING ROOM PREP AREA AND INSIDE CABINETS UNDERNEATH THE HOT/COLD SERVING LINE OF SAME. -ALSO NOTED OVER 75 FLYING INSECTS THROUGH OUT FOOD PREP AREAS (KITCHEN, DISH WASHING ROOM, LINEN ROOM, UTILITY ROOM, DISHWASHING AREAS ON 1ST AND 4TH FLOORS ETC) ON WALLS CEILING AND EQUIPMENT. -INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. PRIORITY FOUNDATION. VIOLATION #7-38-020(A)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED FOOD SERVED OUT OF TIN CAN CONTAINERS AND OTHER FOOD ITEMS STORED INSIDE TIN CAN CONTAINER. INSTRUCTED TO REMOVE ALL FOOD ITEMS AND STORE INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED WATER LEAKING FROM THE BOTTOM PIPPING OF THE 2 COMPARTMENT SINK AT THE MAIN KITCHEN PREP AREA. INSTRUCTED TO REPAIR 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NTE OUTSIDE GREASE CONTAINER TO HAVE HEAVY GREASE ON TOP OF LID. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. PRIORITY FOUNDATION #7-38-020(B)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HEAVY STAINS AT THE CEILING OF THE DISHWASHING ROOM OF THE 4TH FLOOR. INSTRUCTED TO 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: NOTED HEAVY DIRT ACCUMULATION INSIDE THE FLOOR DRAINS AT THE DISH WASHING AREA AND BY THE 2 COMPARTMENT SINK OF THE PREP AREA. INSTRUCTED TO DETAIL 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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH THE DISHMACHINE AREA, UNDERNEATH THE SERVING LINE EQUIPMENT ENCRUSTED WITH THICK GRIME DIRT AND FOOD PARTICLES, BEHIND THE COUNTER WITH SODA DISPENSING MACHINE AT THE ROOM LEADING TO THE DINING ROOM SERVING LINE.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH THE DISHMACHINE AREA, UNDERNEATH THE SERVING LINE EQUIPMENT ENCRUSTED WITH THICK GRIME DIRT AND FOOD PARTICLES, BEHIND THE COUNTER WITH SODA DISPENSING MACHINE AT THE ROOM LEADING TO THE DINING ROOM SERVING LINE.

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.