AUTEA SWEETS & EATS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: UPON ARRIVAL, OBSERVED NO HAND DRYING PROVISIONS AT THE HANDWASHING SINKS IN THE REAR AND FRONT PREP AREAS. OBSERVED YELLOW WIPING CLOTHS THROUGHOUT PREP AREAS. INSTRUCTED TO PROVIDE ADEQUATE, SINGLE USE HAND DRYING PROVISIONS AT ALL HANDWASHING SINKS AND MAINTAIN. EMPLOYEE LEFT AND RETURNED WITH ROLLS OF PAPER TOWELS FOR HANDWASHING SINKS. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 15-18 SMALL FLIES IN THE REAR FOOD PREP/ DISHWASHING AREA. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVTY, CLEAN AFFECTED SURFACES AND SUGGESTED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED VARIOUS MICELLANEOUS SOURCES OF CONTAMINATION DURING THE INSPECTION. FOUND ICE SCOOP IMPROPERLY STORED IN THE ICE MACHINE, A CONTAINER OF TEA SUBMERGED INSIDE THE ICE MACHINE, AND A CUP STORED INSIDE THE ICE BIN AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO PROPERLY STORE ICE SCOOP, REFRAIN FROM STORING FOOD/ BEVERAGE STORAGE CONTAINERS INSIDE THE ICE MACHINE, AND UTILIZE UTENSILS WITH HANDLES TO TRANFER ICE.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED YELLOW WIPING CLOTHS THROUGHOUT PREP AREAS. INSTRUCTED TO ENSURE WIPING CLOTHS ARE ONLY BEING USED N FOOD CONTACT SURFACES AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE HOT WATER KNOB AT THE HANDWASHING SINK IN THE FRONT PREP/SERVICE AREA NOT ABLE TO OPERATE HOT WATER. HOT WATER HAS TO BE TURNED ON/OFF AT THE LOWER WATER VALVE. INSTRUCTED TO REPAIR 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INSIDES OF THE CABINETS IN THE REAR FOOD PREP/DISHWASHING AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE DEBRIS AND DEEP CLEAN MENTIONED CABINETS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE WALLS IN THE REAR FOOD PREP/ DISHWASHING AREA IN NEED OF DEEP CLEANING IN THE FOLLOWING AREA: AT THE DISHWASHING AREA AND NEAR THE MOP SINK. INSTRUCTED TO DEEP CLEAN, SANITIZE, AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE WALLS IN THE REAR FOOD PREP/ DISHWASHING AREA IN NEED OF DEEP CLEANING IN THE FOLLOWING AREA: AT THE DISHWASHING AREA AND NEAR THE MOP SINK. INSTRUCTED TO DEEP CLEAN, SANITIZE, AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.