TOP VIEW RESTAURANT Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) - NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A).

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: 2-105.11(A) NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN PRIORITY FOUNDATION 7-38-005.

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: 5-205.15(B)- LEAK AT PIPE UNDER HANDSINK IN FRONT PREP/WAIT STATION AREA. INSTD TO REPAIR.

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: 6-301.14. NO HANDWASHING SIGNS AT HANDSINKS. INSTD 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11(A) NO HANDWASHING SINK IN WAREWASHING AREA. INSTD TO PROVIDE HANDSINK WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE IN SAME AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

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 HOT HOLDING TEMPERATURES - Comments: 3-501.16 (A1): OBSERVED TIME/TEMPERATURE FOR SAFETY CONTROL FOODS (TCS) AT IMPROPER TEMPERATURE: LARGE CONTAINER OF COOKED SAUSAGE STORED ON TOP OF EQUIPMENT IN PREP AREA AT 122.1F. INSTD TO MAINTAIN PROPER HOT HOLDING TEMPERATURE AT 135F OR ABOVE. SAUSAGE DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $50 VALUE. PRIORITY VIOLATION 7-38-005. 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 (B): OBSERVED TIME/TEMPERATURE FOR SAFETY CONTROL FOODS (TCS) AT IMPROPER TEMPERATURE: 4 DOZEN EGGS ON COUNTER AT GRILL LINE AT 68.9F. ALL EGGS DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS $20 VALUE. INSTD TO MAINTAIN PROPER TEMPERATURE AT ALL TIMES. PRIORITY VIOLATION 7-38-005.

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(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED PASTA, RICE, SOUPS, HAM, ETC) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHAL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.

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) NO DISCLOSURE OR REMINDER FOR CONSUMER ADVISORY. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12(A)- NO FOOD TEMPERATURE MEASURING DEVICE ON SITE FOR VERIFYING FOOD TEMPERATURES. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION CITATION ISSUED 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 : OBSERVED LIVE ROACH UNDER FLAT TOP GRILL, AND ALSO LIVE ROACH UNDER DISHMACHINE AREA. NUMEROUS DEAD ROACHES NOTED IN LIGHTSHIELDS THROUGH OUT PREP AREA AND ON FLOOR ALONG WALLBASE. INSTD TO REMOVE ALL ROACHES, ELIMINATE ALL ACTIVITY, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO HAVE UPDATED PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14(B) WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: RAW WOOD SURFACE NOTED BEHIND FRONT PREP LINE SHELVING. INSTD TO SEAL OR REMOVE ALL RAW WOOD SURFACE. WORN, CORRODED SURFACE AT SHELF IN DISHMACINE AREA. INSTD TO REMOVE.

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) THE FOLLOWING NOT CLEAN, ENCRUSTED WITH GREASE, FOOD DEBRIS: INTERIOR BOTTOM OF FRYERS, LEGS, WHEELS TABLES & EQUIPMENT, GRILLS, DRIP TRAYS, ATTACHED PIPING OF ALL EQUIPMENT, EXTERIOR OF DISHMACHINE, BAN SAW, AND ALL STORAGE SHELVES. INSTD TO CLEAN AND MAINTAIN.

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: 6-501.12(A): FLOOR THROUGH OUT PREP AREA, UNDER AND BEHIND PREP LINE, COOKING LINE, AND WAREWASHING AREA NOT CLEAN, EXCESSIVE DEBRIS, GREASE. INSTD TO CLEAN 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: 6-201.11- MISSING CEILING TILES IN PREP AREA. INSTD TO REPLACE AND MAINTAIN. WALL TILES MISSING AND CRACKED NEAR HANDSINK IN MAIN PREP AREA. WALL BASE LOOSE IN VARIOUS AREAS IN MAIN PREP AREA. INSTD TO REPAIR TILES AND HAVE TIGHT FITTING BASE THROUGH OUT.

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: 6-501.14(A)- HOOD AND FILTERS ABOVE COOKING EQUIPMENT NOT CLEAN, EXCESSIVE GREASE ACCUMULATION. INSTD TO 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-501.14(A)- HOOD AND FILTERS ABOVE COOKING EQUIPMENT NOT CLEAN, EXCESSIVE GREASE ACCUMULATION. INSTD TO 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.