WHALE FISH AND CHICKEN INC Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-012A.

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 PROCEDURE ON PREMISES FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE WITH CLEAN-UP SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005.

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 TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS AT IMPROPER COLD HOLDING TEMPERATURES. OBSERVED CUT TOMATOES AT 50.9F, CHEESE AT 48.5F, AND HAMBURGERS AT 50.4F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# OF FOOD WORTH $25. PRIORITY VIOLATION 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE ONE DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS HAMBURGERS AND CHEESE. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 20 LIVE HOUSE FLIES FLYING AROUND THE RESTAURANT AND LANDING ON EQUIPMENT, AND WALLS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020A. CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS STORED ON TOP OF PREP TABLES AND EQUIPMENT. MANAGEMENT INSTRUCTED TO STORE IN A CONTAINER OF SANITIZER WHEN NOT IN 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE INTERIOR OF THE PREP COOLER, INTERIOR OF WALK-IN COOLER, FOOD STORAGE CONTAINERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED THE OUTSIDE GREASE DUMPSTER AREA AND OUTSIDE GARBAGE DUMPSTER AREA NOT CLEAN WITH REFUSE AROUND THE OUTSIDE OF THE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE OUTSIDE GARBAGE AREA AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020B.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE FLOORS IN THE FOOD PREP AREA AND WALK-IN COOLER. CLEAN THE WALLS ESPECIALLY BEHIND THE COOKING EQUIPMENT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REMOVE THE CARDBOARD ON THE FLOOR OF THE FOOD PREP AREA.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REMOVE THE CARDBOARD ON THE FLOOR OF THE FOOD PREP AREA.

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.