THE DOG HOUSE GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND VOMIT AND DIARRHEA PROCEDURE ON SITE.FOUND NO VOMIT AND DIARRHEA MATERIALS TO CLEAN UP SAID INCIDENT. FACILITY MUST PROVIDE PROCEDURES AND MATERIALS FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. 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 TIME TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED TOMATOES, COOKED MUSHROOMS, PROVOLONE CHEESE, CHEDDAR CHEESE, SWISS CHEESE, BEEF, HOT DOGS) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN REACH IN REFRIGERATOR. FOUND TEMPERATURES RANGING FROM 59 F-57F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, COST OF ALL FOODS $100 AT 10LBS . PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN PREPARATION REFRIGERATOR WITH FOUR PANS OF ICE, FULLY STOCKED AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE REACH IN REFRIGERATORS. REFRIGERATOR MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN PREPARATION REFRIGERATOR TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN PREPARATION REFRIGERATOR WITH FOUR PANS OF ICE, FULLY STOCKED AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE REACH IN REFRIGERATORS. REFRIGERATOR MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN PREPARATION REFRIGERATOR TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE WALK IN COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.