Egg Food Poisoning

item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Evidence of mice or live mice in establishment's food or non-food areas.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
Live roaches in facility's food or non-food area.
Source: New York City Environmental Health Department.

from box prepared or sold to record dates priority foundation violation 7-38-005 citation issued.

16. Food-contact surfaces: cleaned & sanitized
- comments: observed excessive black and pink slimy substance build up on inside interior panel of ice machine and dripping onto ice for human consumption. Must remove build up, clean, and sanitize. Priority foundation 7-38-005 citation issued

22. Proper cold holding temperatures
- comments: found tcs food at improper cold holding temperature in raer prep: 1 pound of marinara sauce at temp of 46. 5f, 2lbs of pastrami dei meat at temp of 52. 2f and 1/2 pound sliced tomatoes at 45. 3f. Food discarded and denatured by manager 3 pounds, $10. 00 value. Refrigerated base cooler aimbient air temperatures at 52. 5f, cooler has been tagged and held for inspecion. Priority violation:7-38-005, citation issued

25. Consumer advisory provided for raw/undercooked food
- comments: noted establishment serving undercooked food items (steak and egg's) menu does not disclose or remind consumers of specific items such as steak and eggs that may be undercooked. Instructed manager to provide a consumer advisory with discloser 1. An asterik next to the food 2. Statement about the food with reminder on menu or table tents/ placecard on all tables. Priority foundation violation priority foundation violation #7-38-005 citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: base cooler in rear prep aimbient air temperatures at 52. 5f, cooler has been tagged and held for inspecion. Found tcs food at improper cold holding temperature in raer prep. Priority foundation 7-38-005 citation issued.

41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored, instructed to properly store all washcloths in a sanitizing solution especially when not in use.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: noted deli cups stcaked while wet in dishwashing area and glass bottels with swing lid closed while wet in server station in front prep, instructed to air dry all multi-untensilsand equipment after wshing.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: see violation#60 noted using disposable cups as a scoop for bulk food containers. Instructed to use proper scoops

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed milk crates being used as elevation in dry storage in rear prep, instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage, all food items must also be stored 6" from floor and wall.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cutting boards with open seams and dark stains, instructed to refinish or replace damaged or stained cutting boards.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted ice build up in walk in freezer on floors, instructed to repair and maintain.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: facility uses high temperature sanitizing dish machine and doesn't have proper temperature measuring irreversible registering temperature indicator or thermometer that shall be provided and readily accessible for measuring the utensil surface temperature during hot water sanitation. Priority foundation violation 7-38-005 citation issued

54. Garbage & refuse properly disposed; facilities maintained
- comments: noted outside garbage overloaded and preventing proper lid closer. Instructed to always have dumpster lid closed to prevent food source for pest. Priority foundation 7-38-020(b) citation issued

55. Physical facilities installed, maintained & clean
- comments: must remove or organize unnecessary items/nonfunctional equipment found in outdoor storage closet. The premises shall be free of items unnecessary items/ nonfunctional equipment to the operation or maintenance of the establishment. This includes equipment that is nonfunctional or no longer used.

56. Adequate ventilation & lighting; designated areas used
- comments: noted employee's belongings in milk crates in dry storage in rear prep with food items, instructed to provide a designated area for employes to store their belongings.

56. Adequate ventilation & lighting; designated areas used
- comments: noted heavy dirt and grease accumulation inside on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment in rear prep. Instructed to detail clean and maintain hoods.

56. Adequate ventilation & lighting; designated areas used
- comments: observed burned light bulbs in walk in cooler, instructed to repair and maintain.

58. Allergen training as required
- comments: noted certified food manager on duty with no allergen training certification. Instructed management that all food service managers are required to have allergen training certification.

60. Previous core violation corrected
- comments: noted the following core violation# 47 rule4-101. 11(b, c, d, e) from inspection report#: 2582863 dated 10/04/23 not corrected. Using disposable cups as a scoop for bulk food containers. Instructed to use proper scoops. Priority foundation 7-42-90 citation issued.

Source: chicago.gov

at all times. Priority foundation violation 7-38-010. Citation issued.

25. Consumer advisory provided for raw/undercooked food
- comments: observed eggs on menu offered "any style. " instructed management undercooked items cannot be offered due to highly susceptible population. Facility must cease practice of serving undercooked eggs. Priority foundation violation 7-38-005. No citation issued.

30. Pasteurized eggs used where required
- comments: observed non-pasteurized eggs used in facility serving highly susceptible population. Instructed to cease and use only pasteurized eggs. Priority violation 7-38-005. Citation issued.

Source: chicago.gov

an awful migraine and body pain. Couldn't keep fluids, including water, down.  | Symptoms: Nausea, Diarrhea, Vomiting, Stomach Pain, Fever, Headache, Migraine, Body Ache

cramping 3 hours after eating and the diarrhea and nausea started 4 hours after eating. We both drank the tea so I am not sure if that was what made us feel sick.  | Symptoms: Nausea, Diarrhea, Cramps

other things I ate from there as others ate the same things and didn't report symptoms (ie. fries, garlic cheese fries, side salad). I was the only one who ate the veggie burger  | Symptoms: Diarrhea, Nausea, Vomiting, Fever, Stomach Pain, Cramps, Chills