ANN SATHER RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED AN EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUTTING THEM THROUGH THE HIGH-TEMP DISH MACHINE (RINSED HIS HANDS WITH WATER SPRAY) AND WITHOUT PROPER HAND WASHING, HANDLED AND STORED CLEAN DISHES. MUST WASH YOUR HANDS ONLY AT THE HANDWASHING SINK.MUST WASH HANDS WITH EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE. PRIORITY FOUNDATION VIOLATION:7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NEED TO LABEL WITH COMMON NAME DRY FOOD INGREDIENT STORED INSIDE THE PLASTIC CONTAINER IN PREP AREA

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FRESH POTATOES AND ONIONS ARE STORED UNDER WASTE PIPE. THE PIPE MUST BE ENCASED. THE SURFACE MUST BE SMOOTH, CLEAN, AND A NON-ABSORBENT SURFACE OR RELOCATED PRODUCTS. BASEMENT STORAGE AREA.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SPLASH GUARD IS NEEDED BETWEEN HANDWASHING SINK AND PREP COUNTER IN BASEMENT BAKERY PREP AREA SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED COOK'S LINE KNIVES BEING STORED IMPROPERLY BETWEEN THE PREP COOLER AND WALL. MANAGER PROPERLY STORED KNIVES

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE THE DOOR OF THE REACH-IN COOLERS AT THE SERVING STATION IN THE FRONT KITCHEN AREA. REPAIR/REPLACE

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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: BROKEN AND MISSING HANDLES AT WHITE CHEST FREEZER. INSTRUCTED TO REPLACE BROKEN HANDLES.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO DATA PLATE OPERATION SPECIFICATIONS ARE ATTACHED AT THE TEMP DISHMACHINE. INSTRUCTED TO PROVIDE

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS AT UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND THE COOKING LINE.MUST CLEAN AND MAINTAIN. MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE THE CABINET BY THE OVEN. MUST BE SMOOTH AND CLEANABLE SURFACE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED GREASE TRAP LOCATED IN BASEMENT AREA IN POOR REPAIR, RUSTED AND LEAKING FROM THE BOTTOM SEAM ONTO THE SURROUNDING FLOOR. INSTRUCTED TO REPLACE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: WE OBSERVED AN OPEN SEAM AT THE TOP OF THE SANITIZER COMPARTMENT AT THE COMPARTMENT SINK. INSTRUCTED TO REPAIR ISSUE WITH A SMOOTH, CLEANABLE NON-RUSTING MATERIAL. ALSO, REPAIR LEAKING FAUCETS THROUGHOUT THE PREMISES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: WE OBSERVED AN OPEN SEAM AT THE TOP OF THE SANITIZER COMPARTMENT AT THE COMPARTMENT SINK. INSTRUCTED TO REPAIR ISSUE WITH A SMOOTH, CLEANABLE NON-RUSTING MATERIAL. ALSO, REPAIR LEAKING FAUCETS THROUGHOUT THE PREMISES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.