B.I. TEA & DIM SUM Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED PANS AND UTENSILS IN BASIN OF HAND-SINK IN PREP AREA. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use AND A HANDWASHING SINK may not be used for purposes other than handwashing. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST PROVIDE SANITIZING BUCKETS FOR WIPING CLOTHS, STORE WIPING CLOTHS IN SANITIZING BUCKETS BETWEEN USES TO PREVENT CROSS CONTAMINATION, INSTRUCTED TO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES. INSTRUCTED TO MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES. INSTRUCTED TO MAINTAIN.

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.