Whirlyball Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.

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: 2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

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 HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOOD AT IMPROPER TEMPERATURES. FOUND 3 SAUSAGE PIZZAS UNDER HEAT LAMP AT 110.3F AND ABOUT 10 POUNDS CHICKEN WINGS AT 118.9F INSIDE CHAFING DISH. PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF APPROXIMATELY 15 POUNDS OF TCS FOOD.VALUE AT ABOUT 100 DOLLARS. PIZZA AND CHICKEN WAS SETUP ON A TABLE(BUFFET SETUP).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 FOUND HEAT LAMPS/CHAFING DISH NOT HOLDING TCS FOOD/PIZZAS AT PROPER HOT HOLDING TEMPERATURES.(110.3F)(118.9) PRIORITY VIOLATION. CITATION ISSUED.7-38-005. TAGGED HEAT LAMP/CHAFING DISH.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-306.11 FOUND NO FOOD GUARDS FOR BUFFET SETUP AT PREMISES. FOUND PIZZA UNDER HEAT LAMPS WITH NO FOOD GUARDS.PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. MUST PROVIDE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-306.11 FOUND NO FOOD GUARDS FOR BUFFET SETUP AT PREMISES. FOUND PIZZA UNDER HEAT LAMPS WITH NO FOOD GUARDS.PRIORITY VIOLATION. CITATION ISSUED. 7-38-005. MUST PROVIDE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.