BATTER & BERRIES LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH MACHINE AT 0 PPM WITH CHLORINE SANITIZER(EMPLOYEE HAD BEEN USING THE DISH MACHINE MANY TIMES PER MANAGER). MANAGER REPLACED THE SANITIZER BOTTLE WHICH IS ALMOST EMPTY DURING INSPECTION. EMPLOYEE DID ONE MORE CYCLE OF THE DISH MACHINE DURING INSPECTION. CHLORINE SANITIZER RESULT IS AT 100PPM ALREADY. CITATION ISSUED CRITICAL 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND EXPOSED HAND SINK IN THE REAR AND FRONT AREA NOT ACCESSIBLE AND CONVENIENT TO WASH HANDS. FRONT EXPOSED HAND SINK WITH TWO GARBAGE CANS IN THE FRONT. REAR EXPOSED HAND SINK WITH FILE CABINET ON THE LEFT SIDE AND CONTAINER OF CLEAN WASH CLOTH ON THE RIGHT SIDE AND A STOOL ON THE FRONT OF THE SINK. CITATION ISSUED CRITICAL 7-38-030. MANAGER REMOVED THE GARBAGE CANS, THE FILE CABINET AND CONTAINER OF CLEAN WASH CLOTH,STOOL FROM THE EXPOSED HAND SINK DURING INSPECTION.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND ORGANIZE THE SHELVE BESIDE THE ICE MACHINE AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR AND ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR IN THE BASEMENT TO PREVENT RODENT/INSECTS HARBORAGE AND HAVE AN EASY ACCESS IN CLEANING THE FLOOR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTALL SMOOTH EASILY CLEANABLE CEILING ABOVE THE FOOD STORAGE SHELVE IN THE BASEMENT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: ALL LIGHT BULB MUST BE SHIELDED ABOVE THE CHEST FREEZER IN THE BASEMENT.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEE HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE HAIR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEE HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE HAIR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.