YUMMY BUFFET Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.

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: OBSERVED NO CLEAN UP PROCEDURE OR SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED AN OUTDATED LAB ANALYSIS DATED FROM 2012 FOR THE SUSHI RICE pH. PREMISES PREPARES AND SERVES SUSHI RICE FOR THE FRIED SUSHI ROLLS. MANAGEMENT INSTRUCTED TO PROVIDE AN UPDATED LAB ANALYSIS FOR THE pH OF THE SUSHI RICE AND MUST MAINTAIN LAB RESULTS THAT ARE LESS THAN 5 YEARS OLD. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED AN OUTDATED LAB ANALYSIS DATED FROM 2012 FOR THE SUSHI RICE pH. PREMISES PREPARES AND SERVES SUSHI RICE FOR THE FRIED SUSHI ROLLS. MANAGEMENT INSTRUCTED TO PROVIDE AN UPDATED LAB ANALYSIS FOR THE pH OF THE SUSHI RICE AND MUST MAINTAIN LAB RESULTS THAT ARE LESS THAN 5 YEARS OLD. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.