BERGHOFF CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEE WHILE WEARING GLOVES AT THE PREP TABLE, WENT TO THE REAR PREP AREA USING THEIR HANDS WITH GLOVES ON TO OPEN THE DOOR. -PICKED UP FOOD FROM THE REAR AND BROUGHT IT TO THE FRONT PREP AREA -PROCEEDED TO WIPE THE PREP TABLE WITH WASH CLOTH AND CONTINUED TO PICK AND SERVE READY TO EAT FOODS FROM THE SERVICE PREP LINE TO SERVE CUSTOMERS. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. NOTED THE SECOND EMPLOYEE WHILE PREPPING WIPED THE CUTTING BOARD WITH A WASH CLOTH AND GLOVES ON, THE PROCEEDED TO PICK UP CHHEESE WITH SAME GLOVES TO PLATE FOOD FOR CUSTOMERS. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS.DISCUSSED WITH MANAGEMENT THE HAND WASHING PROCEDURE THAT INCLUDES CHANGING OF TASK AND MOVING FROM ONE PREP AREA TO ANOTHER. PRIORITY VIOLATION#7-38-010. CITATION ISSUED.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEE WHILE WEARING GLOVES AT THE PREP TABLE, WENT TO THE REAR PREP AREA USING THEIR HANDS WITH GLOVES ON TO OPEN THE DOOR. -PICKED UP FOOD FROM THE REAR AND BROUGHT IT TO THE FRONT PREP AREA -PROCEEDED TO WIPE THE PREP TABLE WITH WASH CLOTH AND CONTINUED TO PICK AND SERVE READY TO EAT FOODS FROM THE SERVICE PREP LINE TO SERVE CUSTOMERS. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. NOTED THE SECOND EMPLOYEE WHILE PREPPING WIPED THE CUTTING BOARD WITH A WASH CLOTH AND GLOVES ON, THE PROCEEDED TO PICK UP CHHEESE WITH SAME GLOVES TO PLATE FOOD FOR CUSTOMERS. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS.DISCUSSED WITH MANAGEMENT THE HAND WASHING PROCEDURE THAT INCLUDES CHANGING OF TASK AND MOVING FROM ONE PREP AREA TO ANOTHER. PRIORITY VIOLATION#7-38-010. CITATION ISSUED.

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.