Toast IT IZ Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-010.

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: OBSERVED NO HANDWASHING SIGNAGE AT (BAR) HAND SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED INADEQUATE REFRIGERATION ON THE PREMISES.THE WALK-IN COOLER (WITH AN AIR TEMPERATURE OF 50.9F) AND THE 2 DOOR PREP LINE COOLER (WITH AN AIR TEMPERATURE OF 50.0F) AND THE 6-DOOR PREP LINE COOLER (WITH AN AIR TEMPERATURE OF 55.0F). INSTRUCTED TO REPAIR, MONITOR AND MAINTAIN ALL COLD HOLDING TEMPERATURES OF 41.0F OR COLDER AND -0.0F FOR FREEZER.PRIORITY VIOLATION 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED GAPS OPENINGS APPROX:1/4" AT BOTTOM OF REAR BAR EXIT DOOR AND KITCHEN PREP EXIT DOOR.INSTRUCTED TO MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED MULTIPLE WASTE WATER LINES ABOVE THE DISHWASHING MACHINE AS WELL AS OVER PREP SINK AND TABLES IN THE KITCHEN PREP/DISHWASHING AREA OF THE ESTABLISHMENT.THE WASTE LINES ARE FROM THE ABOVE CONDO KITCHEN PIPE LINES AS STATED BY THE CHIEF ENGINEER OF THE BUILDING.INSTRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE FLAT SURFACE CEILING PROTECTION TO PREVENT FROM POTENTIAL WASTE WATER LEAKS AND SOURCES OF CONTAMINATION OVER THE KITCHEN/DISHWASHING AREAS AND ANY FOOD PREP AND STORAGE AREAS.PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKETS INSIDE OF THE 6- DOOR PREP LINE COOLER.INSTRUCTED MANAGEMENT TO REPLACE THE TORN DOOR GASKETS AND MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: INSTRUCTED MANAGEMENT PROVIDE A DRAIN BOARD AT DISHWASHING 3-COMPARTMENT SINK OR A SELF DRAIN SHELF ABOVE SAID SINK.SURFACE MUST BE SMOOTH AND CLEANABLE AND NON-ABSORBENT MATERIAL AND MAINTAIN

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO SELF-CLOSING DOOR DEVICES ON THE WASHROOM DOORS.INSTRUCTED MANAGEMENT TO INSTALL AND MAINTAIN SELF-CLOSING DOOR DEVICES ON (3) WASHROOM DOORS OF THE ESTABLISHMENT.

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 COVERED WASTE RECEPTACLES PROVIDED IN THE WOMEN AND UNISEX EMPLOYEE WASHROOM.INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN.

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: INSTRUCTED TO DETAIL CLEAN THE INTERIOR WALLS AND CEILINGS INSIDE OF THE WALK-IN-COOLERS AND COMPLETELY FINISH WALLS BEHIND BAR AREAS SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE SURFACES 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 MISSING FILTERS AT THE KITCHEN EXHAUST HOOD AREA.INSTRUCTED TO PROVIDE 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 MECHANICAL VENTILATION AT CEILING VENTILATION COVERS IN WASHROOMS NOT WORKING.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN ADEQUATE VENTILATION IN WASHROOMS.

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 MECHANICAL VENTILATION AT CEILING VENTILATION COVERS IN WASHROOMS NOT WORKING.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN ADEQUATE VENTILATION IN WASHROOMS.

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.