THE NEW VALOIS REST INC Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-012(A)(A) 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 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.112 OBSERVD HIGH TEMPERATURE WARE WASHING MACHINE HOT WATER FINALE RINSE TEMPERATURE BELOW 180 DEGREES F MACHINE READING AT 0 DEGREES F(GAGE IN DISREPAIR). INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN WARE WASHING MACHINE. TAGGED MACHINE. PERSON IN CHARGE CALLED CSI FOR REPAIR OF MACHINE, FINAL RINSE AT 180 AT TIME OF INSPECTION AFTER REPAIR COMPLETED, TAG REMOVED.PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED FACILITY UTILIZING CHLORINE SANITIZER WITH RESIDUAL ABOVE 200 PPM IN THREE COMPARTMENT SINK FOR EQUIPMENT WARE WASHING. FOOD HANDLER CHANGED SANTIZER FOR CORRECT CONCENTRATION OF CHLORINE SANTIZER AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION.7-38-005. NO CITATION

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501-16(A)(1)(A) OBSERVED COOKED PORK SAUSAGE IN PREP AREA (COOK LINE) AT 82.7 DEGREES F. MUST HOT HOLD FOOD AT 135 DEGREES F OR ABOVE. PERSON IN CHARGE VOLUNTARY DISCARDED SAUSAGE AT TIME OF INSPECTION. PRIORITY VIOLATION 7-38-005.NO CITATION ISSUED.

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 COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED FOOD NOT MEETING TEMPREATURE REQUIREMENTS OF 41 DEGREES F OR BELOW IN FRONT PREP AREA(WAIT STATION/BUFFET); HAM,PRIME RIB, DRESSING,SOUR CREAM,SLICE TOMATO, CUT LEAFY GREENS, ETC. IN 4 DOOR PREP REACH IN COOLER AT 47.7-50.4 DEGREES F; HAM 51.3 DEGREES F, PRIME RIB 49. 8 DEGREES F, SLICED TOMATOS 51.2 DEGREES F, SOUR CREAM 48.0 PRIME RIB 50.1 DEGREES F INSIDEP REP REFRIGERATOR. PERSON IN CHARGE VOLUNTARY DISCARDED. APPROX. 20 POUNDS $500 VALUE. 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 DATE MARKING AND DISPOSITION - Comments: 3-501.17 (C) OBSERVED READY TO EAT TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD INSIDE REFRIGERATOR IN PREP KITCHEN AND WALK IN COOLER WITH OUT DATE MARK/ MISSING; COOKED BEEF, COOKED POTATO,COOKED PORK, FISH, RICE, CHICKEN. INSTRUCTED PERSON IN CHARGE TO UTILIZE DATE MAKRING ON READY TO EAT TCS FOODS. 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 OBSERVED FACILITY MISSING CONSUMER ADVISORY REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED FACILITY MISSING CONSUMER ADVISORY STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. 4 DOOR REACH IN PREP COOLER & 3 DOOR REACH IN PREP COOLER AT 47.7-50.4 DEGREES F. INFORMED PERSON IN CHARGE TO REPAIR OR REPALCE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-203.12 OBSERVED FACILITY MISSING THERMOMETERS FOR REACH IN COOLERS/FREEZER AND WALK IN COOLERS/FREEZER FOR FACILITY OR IN DISREPAIR. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN THERMOMETERS FOR UNITS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: -602.11 (B) (5) OBSERVED HOUSE MADE DRESSING AND PASTRIES MISSING LABEL INFORMATION ALLERGEN, WEIGHT, INGREDENTS ETC. INFORMED PERSON IN CHARGE TO PROVIED PROPER LABELS FOR FOOD ITEMS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED HIGH TEMPERATURE WARE WASHING MACHINE THAT UTILIZE HOT WATER FOR SANITIZING NOT REACHING 160 DEGREES F OR PROPER WASHING TEMPRERATURES WASH WATER TEMP 0 DEGREES F( GAGE IN DISREPAIR). INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN FOR PROPER WASHING TEMPERATURE AND SANITIZING. PRIORITY FOUNDATION VIOLATION 7-38-025. CITATION ISSUED CSI REPAIRED MACHINE AT TIME OF INSPECTION

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR TILES THROUGHOUT THE PREP AREAS POROUS NOT SEALED MUST REPAIR AND MAINTAIN FLOORS FOR SMOOTH, NON POROUS, EASY TO CLEAN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VENTILATION IN RESTROOM IN DISREPIAR AND ACCUMULATION OF DUSTON VENTS IN PREP AREA. MUST REPAIR, CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.