BLUEBIRD Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HANDWASH SIGNAGE AT KITHCHEN HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BAR ICE MACHINE NOT CLEAN. NOTED TOP OF INTERNAL FRONT FACING ICE DISPENSER WITH SLIGHT ORANGE SUBSTANCE. INSTRUCTED TO REMOVE ICE AND CLEAN AND SANITIZE ALL INTERIOR SURFACES AND MAINTAIN

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED WIPING CLOTHES STORED ON KITCHEN CUTTING BOARD. INSTRUCTED TO STORE CLOTHS IN PROPER SANITIZING BUCKETS AND SOLUTION IN BETWEEN USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED BROKEN GASKET ON 4 DOOR REFRIGERATOR, AND BROKEN/ RUSTED DOOR OF CHEST FREEZER IN BASEMENT. INSTRUCTED TO REPAIR.

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: NOTED COMPARTMENT UNDER FRYERS IN KITCHEN AND SIDES AND CORDS OF COOKING EQUIPMENT WITH HEAVY GREASE AND ENCRUSTED FOOD DEBRIS. INSTRUCTED TO DEEP 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED GROUNDS BEHIND AND UNDERNEATH GREASE RECEPTACLE WITH HEAVY DIRT AND DEBRIS. INSTRUCTED TO REMOVE, SANITIZE AND MAINTAIN AREA FREE OF DEBRIS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED ENCRUSTED GREASE AND DUST ON SOUTHEAST CORNER FLOORS, WALLS AND CEILINGS AND ON CEILING ABOVE REAR EXIT IN KITCHEN, AND NORTH WALL IN KITCHEN WITH DUST. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED HEAVY GREASE BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED HEAVY GREASE BUILD UP ON VENTILATION HOOD FILTERS. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.