BQ AFROROOT CUISINE Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HANDWASHING SIGNANGE FOR HANDWASHING SINK IN THE DISH WASHING AREA.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED COOKED MEAT IN A BIN ON THE FLOOR IN THE KITCHEN AT THE TIME OF INSPECTION. INSTRUCTED TO ELEVATE BIN OF MEAT AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION. FOOD EMPLOYEE ELEVATED BIN OF MEAT.-COS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED COOKED MEAT IN A BIN ON THE FLOOR IN THE KITCHEN AT THE TIME OF INSPECTION. INSTRUCTED TO ELEVATE BIN OF MEAT AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION. FOOD EMPLOYEE ELEVATED BIN OF MEAT.-COS.

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.