A V ANTHONY'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: MULTIPLE MALE FOOD HANDLERS ASSEMBLING READY TO EAT HAMBURGERS, BEEF SANDWICHES, HOTDOGS WITH BARE HANDS. BARE HAND CONTACT WITH READY TO EATS FOODS IS PROHIBITED. INSTD TO USE GLOVES, UTENSILS, ETC. CITATION ISSUED 7-38-010 PRIORITY.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK IN MAIN PREP AREA NOT ACCESSIBLE, BUCKET IN BASIN AND TRAYS ON TOP OF SINK. INSTD TO MAINTAIN BASIN CLEAN AND ACCESSIBLE AT ALL TIMES. CITATION ISSUED PRIORITY FOUNDATION 7-38-030(C)

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN MULTI USE TRAYS IMPROPERLY STORED ON FLOOR. INSTD TO STORE ELEVATED AT ALL TIMES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: USING LARGE 30 GALLON RUBBER GARBAGE CANS TO STORE TZATZIKI SAUCE IN WALK IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS AND THAT ARE ABLE TO BE PROPERLY, WASH, RINSED AND SANITIZED. CARDBOARD BEING USING AS A CUTTING BOARD IN REAR PREP AREA. INSTD TO USE PROPER CUTTING BOARD AND MAINTAIN

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: USING LARGE 30 GALLON RUBBER GARBAGE CANS TO STORE TZATZIKI SAUCE IN WALK IN COOLER. INSTD TO USE PROPER FOOD GRADE CONTAINERS AND THAT ARE ABLE TO BE PROPERLY, WASH, RINSED AND SANITIZED. CARDBOARD BEING USING AS A CUTTING BOARD IN REAR PREP AREA. INSTD TO USE PROPER CUTTING BOARD AND MAINTAIN

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.