THE BREAKERS AT EDGEWATER Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS 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: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION WAS 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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER, WHILE WEARING DISPOSABLE GLOVES, HOLDING ON TO A METAL BRACKET FROM SNEEZE GUARD WAITING FOR RESIDENTS (TO COME TO BE SERVED), THAN WITH SAME GLOVES HANDLED TOASTED BREAD AND SERVED, ALSO SAME EMPLOYEE GOING IN AND OUT FROM FRONT SERVING AREA TO REAR GREEN AREA BY TOUCHING SWING DOOR.NO HANDWASHING NOR REMOVAL OF FOOD GLOVES. ANOTHER EMPLOYEE CAME IN FROM THE REAR AREA AT THE FRONT SERVING AREA WITH GLOVES ON, PUSHING THE SWING DOOR WITH GLOVED HANDS, AND HANDLED BISCUITS BY TRANSFERRING THEM FROM ONE TRAY TO ANOTHER(NO REMOVAL OF GLOVES NO HANDWASHING). OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUT THEM THRU THE LOW TEMP DISH MACHINE AND WITHOUT PROPER HANDWASHING HANDLED AND STORED CLEAN DISHES AND MULTI-USE UTENSILS. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. THE MANAGER DISCUSSED THE ISSUE WITH THE EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED HANDWASHING SINK NOT ACCESSIBLE AT DIFFERENT LOCATION: DISHROOM( A STACK OF CLEAN GLASSES STORED IN GLASSES CRATES, STORED IN FRONT OF HANDWASHING SINK, UNABLE TO SEE THE SINK).FRONT SERVING AREA PORTABLE TRAYS AND STACK OF CRATES IN FRONT OF IT. MUST REMOVE GLOVES FOR EVERY POSSIBLE CONTAMINATION AND HANDWASHING BEFORE WEARING THE GLOVE. PRIORITY FOUNDATION VIOLATION:7-38-030(C) CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK IN THE KITCHEN NOT ACCESSIBLE FOR HANDWASHING,SAID SINK IS INSTALLED BY THE EXIT DOOR(BETWEEN PREP AND DINING AREA). THE PREP/SERVING LINE WERE HOT COLD AND READY TO EAT TCS FOODS ARE PREPARED, NOT EASILY ACCESSIBLE TO HAND WASHING. OBSERVED ONE OF THE COOKS CHANGING GLOVES WITHOUT HANDWASHING PRIOR TO WEAR CLEAN GLOVES DUE TO HANDWASHING. SINK MUST BE RELOCATED TO A BETTER ACCESSIBILITY FOR HAND WASHING OR RELOCATE EQUIPMENT. PRIORITY FOUNDATION VIOLATION:7-38-030(C)"CONSOLIDATED WITH ABOVE CITATION"

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP WAS PROVIDED AT THE HANDWASHING SINK AT THE GREEN PREP AREA. SOAP WAS PROVIDED UPON MY REQUEST. PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: ALL PAPER TOWEL DISPENSERS NOT IN WORK CONDITION AT HANDWASHING SINKS(PAPER TOWEL PROVIDED CLOSE BY THE HANDWASHING SINK) MUST REPAIR ALL SAID UNITS.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED TWO LIVE ROACHES IN THE MAIN KITCHEN ABOVE TWO COMPARTMENT PREP SINKS. OBSERVED OVER TEN SMALL FLIES ON WALLS AT FRONT SERVING AREA, GREEN ROOM IN THE KITCHEN, DISH ROOM, AND FOURTH FLOOR KITCHENETTE. FEW MICE DROPPINGS AT FRONT SERVING AREA.INSTRUCTED TO REMOVE PEST, CLEAN AND SANITIZE AREA MENTIONED PRIORITY FOUNDATION VIOLATION:7-38-020(A), CITATION ISSUED

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: DISPOSABLE FOOD ITEMS: CUPS, TRAYS ETC. ARE STORED UNDER WASTE PIPES IN THE BASEMENT AREA, INSTRUCTED TO ENCASE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MISSING HANDLE AT TWO-DOOR REACH-IN COOLER (WEST-NORTH)AT GREEN ROOM.REPLACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ICE BUILD-UP AT CONDENSER UNIT INSIDE THE WALK-IN FREEZER. INSTRUCTED TO REPAIR ISSUE. NO FOOD UNDER THE UNIT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE THE TWO DOORS OF REACH-IN COOLER AT GREEN ROOM. REPAIR/REPLACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINES NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE WAS NOTED AFTER SEVERAL ATTEMPTS. THE TECHNICIAN ARRIVED AT 10:50 AM DURING THE INSPECTION AND REPAIRED THE MACHINES. RECOMMEND USING TEST STRIPS TO CHECK SANITATION LEVELS DAILY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FAUCET AT THREE COMPARTMENT SINK IS LOOSE INSTRUCTED TO REPAIR

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NEED TO PROVIDE COVERS FOR RECEPTACLES IN WOMEN'S WASHROOMS

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN PLASTIC FLOOR TILES IN PREP AREA/ KITCHEN AND BY THE SOUP KETTLES. REPLACE.

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: WALLS, FLOORS THROUGHOUT THE KITCHEN, DISHROOM, PREP AREA MUST BE CLEANED, EXCESS BLACK SLIME SUBSTANCE.FLOOR DRAIN IN NEED OF CLEANING EXCESS GRIMES.MUST CLEAN UNDER SHELVES INSIDE THE WALK-IN COOLERS.

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: WALLS, FLOORS THROUGHOUT THE KITCHEN, DISHROOM, PREP AREA MUST BE CLEANED, EXCESS BLACK SLIME SUBSTANCE.FLOOR DRAIN IN NEED OF CLEANING EXCESS GRIMES.MUST CLEAN UNDER SHELVES INSIDE THE WALK-IN COOLERS.

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.