VIRGIN HOTELS CHICAGO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - OBSERVED THE HANDWASH SINK IN THE EMPLOYEE DINING AREA IS A 2 COMPARTMENT SINK USED FOR DUMPING/PREP IN ONE SIDE AND HANDWASHING IN THE OTHER SIDE. MUST REMOVE AND PROVIDE THE HANDWASH SINK TO BE SEPARATE FROM THE DUMP/PREP SINK. -

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.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: - OBSERVED A FUZZY, WHITE, MOLD-LIKE SUBSTANCE GROWING ON THE PUMPKIN PUREE (DATED 11/22/19) INSIDE THE WALK IN COOLER. MUST PROVIDE ALL FOODS TO BE WHOLESOME AND UNADULTERATED AT ALL TIMES. ALL TCS FOODS PREPARED ON SITE HAVE A MAXIMUM SHELF LIFE OF 7 DAYS. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE PUMPKIN PUREE WITH A REPORTED WEIGHT OF 1# AND VALUE OF $5. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

This violation was corrected during the inspection.

PROPER DATE MARKING AND DISPOSITION - Comments: - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: - OBSERVED NO IRREVERSIBLE TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED BROKEN/UNUSED EQUIPMENT (DISH MACHINE) IN THE EMPLOYEE DINING AREA. MUST REMOVE ALL ARTICLES/EQUIPMENT THAT ARE UNNECESSARY TO THE OPERATION AND MAINTAIN AT ALL TIMES. -

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: - OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER TRAINING FOR ALL FOOD HANDLER EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: - OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER TRAINING FOR ALL FOOD HANDLER EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.