AUNTIE ANNE'S PRETZEL Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN SAME AND HAVE ORIGINAL CERTIFICATE POSTED ON SITE AT ALL TIMES.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON SITE WHILE HANDLING TCS FOODS (HOT DOGS, CHEESE), NOR CITY OF CHICAGO CERTFIED MANAGER POSTED. INSTD TO HAVE CITY OF CHICAGO CERTIFIED MANAGER ON SITE AND HAVE ORIGINAL CERTIFICATE POSTED ON SITE AT ALL TIMES. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SINK IN REAR DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK IN REAR DISH WASHING AREA WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED

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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL CARE ITEMS IMPRROPERLY STORED ON PREP TABLE IN REAR. INSTD TO STORE IN DESIGNATED AREA

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL CARE ITEMS IMPRROPERLY STORED ON PREP TABLE IN REAR. INSTD TO STORE IN DESIGNATED AREA

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.