THE STOPALONG Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD IN PIZZA COOLER. GRILLED CHICKEN 55.6 F, SHREDDED CHEESE 53.2 F, SLICED MOZZARELLA, RICOTTA CHEESE 46.2 F, GRILLED PEPPERS 46.8 F, PAR COOKED BACON 57.2 F. PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (SPINACH, SPICY SAUCE, VEGAN MOZZARELLA, MEATBALLS, SMOKED MOZZARELLA, HOUSE SAUCE, AND SAUSAGE) FROM COOLER AND DISCARDED AND DENATURED APPROX 113.81 LBS VALUED AT $455 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: NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF PIZZA COOLER AT 55.6 F. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED GREEN AND WHITE WIPING CLOTHS ON TOP OF VARIOUS FOOD PREP LOCATIONS. INSTRUCTED TO PROVIDE PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION FOR HOLDING WIPING CLOTHS BETWEEN USES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED GREEN AND WHITE WIPING CLOTHS ON TOP OF VARIOUS FOOD PREP LOCATIONS. INSTRUCTED TO PROVIDE PROPER SANITIZING BUCKETS WITH SANITIZING SOLUTION FOR HOLDING WIPING CLOTHS BETWEEN USES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.