VHC LOWER, LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: - OBSERVED NO THERMOMETER INSIDE THE PREP COOLERS. MUST PROVIDE CONSPICUOUSLY PLACED AND EASILY READABLE THERMOMETERS INSIDE ALL COOLERS AND MAINTAIN AT ALL TIMES. -

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: - OBSERVED GRAB AND GO FOOD ITEMS OFFERED FOR SALE IN THE DISPLAY COOLER WITHOUT PROPER LABELING. MUST PROVIDE. FACILITY HAS BEEN GIVEN INFORMATION FOR LABEL REQUIREMENTS AT THIS TIME. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: - OBSERVED RAGS STORED ON THE SINK SIDES AND COUNTER IN THE COFFEE PREP AREA. MUST REMOVE AND STORE ALL RAGS IN BUCKETS OF SANITIZING SOLUTION IN BETWEEN USE. -

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: - OBSERVED RAGS STORED ON THE SINK SIDES AND COUNTER IN THE COFFEE PREP AREA. MUST REMOVE AND STORE ALL RAGS IN BUCKETS OF SANITIZING SOLUTION IN BETWEEN USE. -

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.