TOP VIEW RESTAURANT Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT CITY OF CHICAGO FOOD CERTIFICATE. INSTRUCTED TO OBTAIN CERTIFICATE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (EGGS, RICE, ETC). INSTRUCTED TO HAVE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON FILE. INSTRUCTED TO HAVE ALL EMPLOYEES HAVE SIGNED POLICIES ON SITE AT ALL TIMES. NO CITATION ISSUED DUE TO COVID-19

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: NO VOMIT AND DIARRHEA CLEAN UP KIT OR POLICY PROVIDED AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. NO CITATION ISSUED DUE TO COVID-19

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO PROPER DATE MARKING ON ALL TCS FOOD PRODUCTS IN WALK IN COOLER AND REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE PROPER DATE MARKINGS ON ALL TCS PRODUCTS. PRIORITY FOUNDATION 7-38-005 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO PROPER DATE MARKING ON ALL TCS FOOD PRODUCTS IN WALK IN COOLER AND REACH IN COOLERS. INSTRUCTED MANAGER TO PROVIDE PROPER DATE MARKINGS ON ALL TCS PRODUCTS. PRIORITY FOUNDATION 7-38-005 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.