UNION LEAGUE CLUB Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NO EMPLOYEES HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN, PRIORITY FOUNDATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)

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: 2-501.11 NO DIARRHEA/ VOMIT CLEANUP KIT ON SITE NO PROCEDURE. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION. A 90 day grace period was given for all new priority and priority foundation violations. Citations will be issued on the next inspection after the 90 day grace period for these violations. (New violations are marked with an asterisk*)

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 COOLING TIME AND TEMPERATURE - Comments: IMPROPER COOLING DOWN FOR TCS FOODS, FOUND A LARGE 32 LBS LOBSTER BISQUE SOUP CONTAINER STORED IN WALK-IN COOLER FROM A DAY BEFORE AT 62.2F AND 15 LBS CORN SOUP AT 49.1F, INSTRUCTED MGR TO COOL DOWN FOOD ACCORDING TO HEALTH CODE GUIDELINES. PRIORITY VIOLATION ISSUED 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS HELD AT IMPROPER TEMPERATURE, FOUND A LARGE 32 LBS LOBSTER BISQUE SOUP CONTAINER STORED IN WALK-IN COOLER FROM A DAY BEFORE AT 62.2F AND 15 LBS CORN SOUP AT 49.1F, INSTRUCTED MGR TO STORE SUCH FOODS AT 41F OR LOWER. PRIORITY VIOLATION ISSUED 7-38-005. FOOD DISCARDED VALUED AT $150.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12 IN-USE UTENSILS STORED IN STANDING WATER, INSTRUCTED TO STORE IN A CLEAN DRY UTENSILS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12 IN-USE UTENSILS STORED IN STANDING WATER, INSTRUCTED TO STORE IN A CLEAN DRY UTENSILS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.