WOMAN'S ATHLETIC CLUB OF CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DOES NOT HOLD A FOOD SERVICE MANAGER CERTIFICATE. INSTRUCTED TO OBTAIN. ( NO CITATION )

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), CHICKEN, DELI .... WERE BEING PREPARED AND/OR SERVED. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED FOOD HANDLING SIPPING TEA FROM AN OPEN CUP WHILE PREPARING SANDWICHES. INSTRUCTED NOT TO ALLOW.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED A FOOD HANDLER PREPARING TUNA AND EGG SALAD SANDWICHES WITH BARE HANDS TOUCHING BREAD AND PADDING SALAD WITH BARE HANDS. INSTRUCTED MANAGER NOT TO ALLOW SUCH PRACTICE. PRIORITY VIOLATION 7-38-010.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: EXCESSIVE DIRT AND ENCRUSTED FOOD DEBRIS NOTED ON DELI MEAT/ CHEESE SLICER BEHIND BLADE AND BLADE HOUSING, INSTRUCTED MANAGER TO CLEAN ALL FOOD EQUIPMENT PROPERLY. PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: WHITE POWDER FOOD CONTAINER AND SPRAY BOTTLES NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: CAFE AT LOWER LEVEL FOOD HANDLER NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: CAFE AT LOWER LEVEL FOOD HANDLER NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.