AFC SUSHI@JEWEL-OSCO #3442 Gets Conditional Pass on Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE GETTING DRESS AT PREP SUSHI/DELI AREA.REMOVED JACKET,PUT ON CAP AND WITH HANDS TRY TO RESTRAIN HAIR UNDER THE CAP.WITOUT WASHING HANDS,CONTINUED TO SET UP STATION, HANDLING READY TO EAT FOOD AND CUTTING BOARD.(SUSHI) INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE GETTING DRESS AT PREP SUSHI/DELI AREA.REMOVED JACKET,PUT ON CAP AND WITH HANDS TRY TO RESTRAIN HAIR UNDER THE CAP.WITOUT WASHING HANDS,CONTINUED TO SET UP STATION, HANDLING READY TO EAT FOOD AND CUTTING BOARD.(SUSHI) INFORMATION GIVEN ON HAND WASHING. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.