WEST SIDE GYROS Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIROITY FOUNDATION 7-38-010) 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: NO WRITTEN CLEAN UP PROCEDURE AND NECESSARY ITEMS OUTLINED IN POLICY ON SITE TO RESPOND TO VOMIT AND DIARRHEAL EVENTS THAT CAN OCCUR IN THE ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-005. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD (CHICKEN) INSIDE CONTAINER HELD AT IMPROPER TEMPERATURE OF 51.0F IN FRONT PREP AREA AND CHICKEN IN REAR AREA AT 50.1F. ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. INSTRUCTED TO DISCARD 4 POUNDS OF CHICKEN AT A COST OF $12. PRIORITY. 7-38-005. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD (CHICKEN) INSIDE CONTAINER HELD AT IMPROPER TEMPERATURE OF 51.0F IN FRONT PREP AREA AND CHICKEN IN REAR AREA AT 50.1F. ALL COLD FOODS MUST BE HELD AT 41F OR BELOW. INSTRUCTED TO DISCARD 4 POUNDS OF CHICKEN AT A COST OF $12. PRIORITY. 7-38-005. 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.