THE GREAT CHICAGO FOOD BEVERAG Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NO WRITTEN HEALTH POLICY FOR EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION 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: 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEAL EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-205.11(A) INSTRUCTED TO INSTALL A HAND SINK ACCESSIBLE FOR THE FRONT HOT HOLDING/SERVING AND COOKS GRILL LINE. PRIORITY FOUNDATION VIOLATION. NO 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.

FOOD SEPARATED AND PROTECTED - Comments: 3-302.11(A) OBSERVED TCS FOODS NOT PROTECTED DURING STORAGE. INSIDE THE WALK-IN COOLER RAW EGGS STORED ABOVE SAUCES. RAW CHICKEN BEING STORED DIRECTLY ABOVE FRESH PRODUCE. OBSERVED INSIDE THE WALK-IN FREEZER, LIQUID CONDENSATION FROM CEILING PIPING DRIPPING DOWN ONTO AND INTO UNCOVERED PREPARED FROZEN FOODS. ALL FOODS DISCARDED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A(1)(A)OBSERVED THE FOLLOWING TSC FOODS HELD IN A HOT HOLDING DISPLAY CASE AT IMPROPER TEMPERATURES: CHICKEN AT 124.9, CHICKEN AT 109.2F, CHICKEN AT 119.1F, CHICKEN AT 117.9F. ALL FOODS, 5 LBS DISCARDED WITH AN ESTIMATED VALUE OF $50.00. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(A-B)(E-G)(A) ALL PREPARED FOODS IN THE WALK-IN COOLER MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11(A)A CONSUMER ADVISORY MUST BE DISCLOSED TO CUSTOMERS WITH A REMINDER ON MENU OF ALL ITEMS THAT ARE INCLUDED IN THE CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: 2-402.11(A)(B)(A) FOOD HANDLERS MUST WEAR HAT, HAIR AND BEARD RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-903.11(B) TO-GO TIN PANS MUST BE STORED INVERTED.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.11(A) MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C)(C) MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE WALK-IN COOLER, WALK-IN FREEZER, INSIDE BOX FREEZERS.---PLASTIC PROTECTING ON METAL PREP TABLE AND ICE MACHINE FOUND PEELING. MUST REMOVE PLASTIC.---DIRTY 1ST FLR. HAND SINK, DIRTY BASEMENT SOAP AND TOWEL DISPENSER AT HAND SINK. MUST CLEAN AND MAINTAIN ALL.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B)(B) TABLE TOP CAN OPENER AND OPENER MOUNTING ON PREP TABLE WITH EXCESSIVE FOOD DEBRIS AND RUST. MUST CLEAN OR REPLACE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 HOLE IN THE CEILING ABOVE THE ST FLOOR BOX FREEZER AND FILLED WITH A TOWEL. MUST PROPERLY SEAL HOLE.--- WATER DAMAGED CEILING TILES ON THE COOKS LINE AND IN THE WASHROOM. MUST REPLACE.---EXPANDING SPRAY FOAM USED AS SEALANT AROUND ELECTRICAL OUTLET UNDER THE 1ST FLR. KITCHEN HAND SINK. MUST REMOVE TO BE SMOOTH AND CLEANABLE.

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: 6-201.11 HOLE IN THE CEILING ABOVE THE ST FLOOR BOX FREEZER AND FILLED WITH A TOWEL. MUST PROPERLY SEAL HOLE.--- WATER DAMAGED CEILING TILES ON THE COOKS LINE AND IN THE WASHROOM. MUST REPLACE.---EXPANDING SPRAY FOAM USED AS SEALANT AROUND ELECTRICAL OUTLET UNDER THE 1ST FLR. KITCHEN HAND SINK. MUST REMOVE TO BE SMOOTH AND CLEANABLE.

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.