YOLK Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY . INSTRUCTED EMPLOYEE TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION NO CITATION

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 EMPLOYEE HEALTH POLICY FOR CLEAN -UP PROCEDURES OF BODY FLUIDS,( VOMITING, DIARRHEAL EVENTS).INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK IN DISH WASHING ROOM NOT MAINTAINED AND ACCESSIBLE FOR EMPLOYEES USE. HOT WATER HANDLE, (BROKEN) IN POOR REPAIR. HOT WATER CAN BE RETRIEVE TO CUT ON AND OFF ONY FROM UNDERNEATH HAND SINK. INSTRUCTED TO REPAIR. INSTRUCTED TO USE NEAREST HAND SINK FOR HAND WASHING UNTIL REINSPECTED BY THE HEALTH DEPT. PRIORITY FOUNDATION VIOLATION 7-38-030C

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROX 10-LBS OF POTATOES INSIDE OF HOT HOLDING STEAM TABLE AT IMPROPER TEMPERATURE OF 57.0F. INSTRUCTED TO MAINTAIN TCF FOODS AT 135.F OR HIGHER. POTATOES AT COST APPROX $ 8.00 WAS REMOVED AND DISCARDED BY EMPLOYEE-COS. PRIORITY VIOLATION 7-38-005

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED USED DRY WIPING CLOTHS ON PREP TABLES INSIDE REAAR PREP STATION. INSTRUCTED TO MANITAIN ALL WIPING CLOTHS INSIDE CHEMICAL SANITIZING SOLUTION .

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED HOT WATER TEMPERATURE AT 3- COMPARTMENT SINK AT TEMPERATURE OF 103F. INSTRUCTED THAT THE REQUIRED HOT TEMPERATURE AT 3- COMPARTMENT SINK IS 110F. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-030C

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO COLD WATER AT 3 COMPARTMENT SINK, HANDLE MISSING. INSTRUCTED TO INSTALL COLD WATER HANDLE. PRIORITY FOUNDATION VIOLATION 7-38-030C

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STORAGE ROOM FLOORS NOT CLEAN/MAINTAIN. INSTRUCTED TO CLEAN FLOORS/MAINTAIN.

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: OBSERVED STORAGE ROOM FLOORS NOT CLEAN/MAINTAIN. INSTRUCTED TO CLEAN FLOORS/MAINTAIN.

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.