THE CRAB HOUSE Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH.INSTRUCTED 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 PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK,DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY OR DISCLOSURE FOR UNDER COOKED FOODS SERVED,( COOK TO ORDER,STEAK).INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED WHEN WATER IS RELEASED FROM ANY COMPARTMENTS OF THE 3- COMPARTMENT SINK BLACK DIRTY GREASY WATER BACKING UP FROM DRAINS INSIDE SINK. INSTRUCTED TO MAKE REPAIRS. PRIORITY FOUNDATION

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED WHEN WATER IS RELEASED FROM ANY COMPARTMENTS OF THE 3- COMPARTMENT SINK BLACK DIRTY GREASY WATER BACKING UP FROM DRAINS INSIDE SINK. INSTRUCTED TO MAKE REPAIRS. PRIORITY FOUNDATION

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.