B.I. TEA & DIM SUM Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH-GUARD ON EXPOSED HAND SINK NEXT TO PREP AREA/SPACE. INSTRUCTED TO INSTALL TO PREVENT MISCELLANEOUS SOURCES OF CONTAMINATION. MUST MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER. MUST 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 EXCESSIVE DRIED FOOD DEBRIS ON ALL SHELVING UNITS OF PREP TABLES AS WELL AS EXTERIOR SURFACES OF TEA BLENDING EQUIPMENT. INSTRUCTED TO CLEAN AND 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: OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON ALL SHELVING UNITS OF PREP TABLES AS WELL AS EXTERIOR SURFACES OF TEA BLENDING EQUIPMENT. INSTRUCTED TO CLEAN AND 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.