WESO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURE AND KIT ON SITE FOR RESPONDING TO VOMIT AND DIARHEA. LEFT ONE PAGER AND INSTRUCTED TO MINTAIN PROCEDURE AND KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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: OBSERVED NO PAPER TOWELS AT EXPOSED HANDWASHING SINKS OR WASHBOWLS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.

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: OBSERVED NO HANDWASHING SIGNAGE AT ANY EXPOSED HANDWASHING SINK OR WASHBOWL THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL SINKS USED FOR HANDWASHING.

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: OBSERVED NO SOAP AT WASHBOWL SINK LOCATED IN REAR EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE SOAP AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED IN BAR AND HIGH TEMPERATURE DISH MACHINE LOCATED IN REAR PREP/DISH AREA NOT FUNCTIONING. INSTRUCTED TO REPAIR BOTH MACHINES SO THAT LOW TEMPERATURE DISH MACHINE MAINTAINS PROPER CHEMICAL SANITIZER CONCENTRATIONS BETWEE 50-100PPM OF CHLORINE AND HIGH TEMPERATURE DISH MACHINE MAINTAINS A FINAL RINSE BETWEEN 180 AND 195F. PRIORITY VIOLATION 7-38-025. NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED NO FUNCTIONING REFRIGERATORS ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN ALL TCS ITEMS UNDER 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED MENU CONTAINING ITEMS SERVED RAW OR UNDERCOOKED, SUCH AS EGGS AND STEAKS, WITHOUT DISCLOSURE, REMINDER, AND FOOTNOTE. INSTRUCTED TO ADD ALL REQUIRED ELEMENTS OF CONSUMER ADVISORY TO ALL VERSIONS OF THE MENU AND MAINTAIN. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED NO WORKING REFRIGERATION ON SITE A TIME OF INSPECTION. INSTRUCTED TO TURN ON ALL REFRIGERATORS AND MAINTAIN AMIBENT TEMPERATURES AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMTERS INSIDE COOLERS. INSTRUCTED TO PROVIDE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHLORINE TESTING STRIPS ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE CHLORINE TESTING STRIPS. 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO PARTITIONS BETWEEN TOILETS IN WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO TOILET PAPER IN WASHROOMS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE TOILET PAPER IN ALL TOILET ROOMS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED TRASH RECEPTACLES INSIDE FEMALE TOILET ROOM AND UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED NO GARBAGE RECEPTACLE ON SITE A TIME OF INSPECTION. INSTRUCTED TO CONTRACT WITH A PRIVATE GARBAGE SERVICE AND MAINTAIN REGULAR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(B). NO CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHTBULBS IN BOTH HOODS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN WORKING LIGHTBULBS.

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: OBSERVED BURNT OUT LIGHTBULBS IN BOTH HOODS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN WORKING LIGHTBULBS.

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.