YASSA AFRICAN RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF ICE MACHINE IN KITCHEN (COS), BOTTOMS OF ALL PREP TABLES, INTERIORS OF ALL REFRIGERATION AND FREEZER UNITS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INSIDE OF STOVE AND BOTTOM AREA OF FRYERS, TOP AREA OF STOVE AND CUTTING BOARD AT STEAM TABLE.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVERED WASTE RECEPTACLE IN WOMENS WASHROOM AS REQUIRED; INSTRUCTED TO PROVIDE A COVERED WASTE RECEPTACLE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: REMOVE DUST ON VENT FANS IN WASHROOMS, REMOVE DUST ON CEILING VENTS AND CEILING FANS IN DINNING AREA, CLEAN FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT, CLEAN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT TO REMOVE SPLATTER.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE COOKING EQUIPMENT.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: UNABLE TO PROVIDE FOOD HANDLER CERTICATES FOR FOOD HANDLERS; MUST PROVIDE AND MAINTAIN AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: INSTRUCTED TO PROVIDE FOOD ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS; MUST PROVIDE AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: INSTRUCTED TO PROVIDE FOOD ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS; MUST PROVIDE AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.