TIME OUT MARKET Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE FOR REVIEW FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION. 7-38-010. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE ADDITIONAL HAND SINK IN MAIN BAR (1ST FLOOR) MIDDLE SECTION THAT CAN BE CONVENIENTLY USED BY ALL FOOD EMPLOYEES IN THIS SAID AREA. INSTRUCTED TO INSTALL AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SIGNAGE AVAILABLE ON HANDSINKS THROUGHOUT FACILITY.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE DUST AND DIRT ON ALL FOOD CONTACT SURFACES THROUGHOUT FACILITY IN ALL PREP AREAS. MUST CLEAN AND SANITIZE AND MAINTAIN.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REFRIGERATION UNITS IN EVENT SUPPORT BAR SPACE NOT IN PLACE OR TURNED ON WITH A MAINTAINED TEMPERATURE OF 41F OR BELOW. INSTRUCTED TO PROVIDE PROPER REFRIGERATION UNITS.PRIORITY FOUNDATION VIOLATION. 7-38-005. NO 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED INADEQUATE FOOD PROTECTION IN THE FOLLOWING PREP AREAS... LOST LARSON,THAI DANG,PURPLE PIG,DECENT BEEF, DUCK INN, AND FUNKEN HOUSE PREP AREA (2ND FLOOR ON EAST WALL ). INSTRUCTED TO INSTALL OR PROVIDE ADEQUATE SNEEZE GUARDS, PROTECTIVE CASING, OR EFFECTIVE MEAN TO PROTECT FOOD BEING PREPARED AND ON DISPLAY.PRIORITY FOUNDATION VIOLATION.7-38-005. NO CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO TOILET ROOM STALLS, WALLS OR DOORS IN PLACE ON ALL TOILET ROOMS THROUGHOUT FACILITY. MUST PROVIDE .

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO TISSUE AVAILABLE THROUGHOUT ALL RESTROOMS ON 2ND FLOOR. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNFINISHED WALLS IN THE FOLLOWING PLACES THROUGHOUT THE FACILITY... IN 2ND FLOOR EVENT SUPPORT ROOM AND UNSEALED (WEST) WALL ON 3RD FLOOR IN DINING AREA. MUST PROVIDE CEILING IN MAIN BAR (1ST FLOOR)THROUGHOUT AND IN ALL EMPLOYEE RESTROOMS IN BASEMENT. NOTED UNFINISHED FLOORING IN ALL PREP AREAS THAT HAVE SLIDING BACK DOORS. MUST PROVIDE FINISHED, FLOORS, WALLS AND INSTALL CEILINGS IN SAID AREAS THAT ARE SMOOTH AND CLEANABLE AND MAINTAIN.

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: OBSERVED EXCESSIVE CONSTRUCTION DEBRIS IN EVENT SUPPORT BAR AREA AND THROUGHOUT OTHER PREP AREAS, AND MECHANICAL ROOM IN THE FACILITY. MUST REMOVE AND MAINTAIN PREMISES.

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: INSTRUCTED TO PROVIDE ADEQUATE COVING ON ALL RAISED FLOOR DRAINS THROUGHOUT ALL PREP AREAS IN FACILITY. MUST ENCLOSE AND MAINTAIN.

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 NO VENTILATION IN ANY RESTROOM IN THE FACILITY. INSTRUCTED TO PROVIDE OF SUFFICIENT CAPACITY AS REQUIRED BY LAW 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO VENTILATION IN ANY RESTROOM IN THE FACILITY. INSTRUCTED TO PROVIDE OF SUFFICIENT CAPACITY AS REQUIRED BY LAW 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.