BATTER & BERRIES LLC Fails Health Inspection - Chicago Restaurant

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED CROSS CONTAMINATION OF WATER DRIPPING FROM EXHAUST HOOD ONTO FLAT GRILL COOKING SURFACE. INSTRUCTED TO REPAIR LEAK AND SANITIZE GRILL.7-38-005(A)

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: NEW VIOLATION NOTED AT THIS TIME OF RE-INSPECTION DUE TO FACILITY NOW HAVING HOT AND COLD RUNNING WATER. OBSERVED AT THIS TIME BACK SIPHONAGE OF WASTE WATER BACKING UP FROM ONE COMPARTMENT OF THE THREE COMPARTMENT SINK INTO THE OTHER TWO COMPARTMENTS. ALSO OBSERVED DUCT TAPE SEALING WASTE WATER DRAIN LINE FROM DISH MACHINE INTO THREE COMPARTMENT SINK PLUMBING OF GREASE TRAP BACKING UP INTO WASTE WATER LINE INTO DISH MACHINE. INSTRUCTED TO REPAIR ALL.CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED. PREMISES REMAINS CLOSED AT THIS TIME.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: NEW VIOLATION NOTED AT THIS TIME OF RE-INSPECTION DUE TO FACILITY NOW HAVING HOT AND COLD RUNNING WATER. OBSERVED AT THIS TIME BACK SIPHONAGE OF WASTE WATER BACKING UP FROM ONE COMPARTMENT OF THE THREE COMPARTMENT SINK INTO THE OTHER TWO COMPARTMENTS. ALSO OBSERVED DUCT TAPE SEALING WASTE WATER DRAIN LINE FROM DISH MACHINE INTO THREE COMPARTMENT SINK PLUMBING OF GREASE TRAP BACKING UP INTO WASTE WATER LINE INTO DISH MACHINE. INSTRUCTED TO REPAIR ALL.CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED. PREMISES REMAINS CLOSED AT THIS TIME.

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.