BRANDY'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED EMPLOYEE WASHING HANDS AT THE 3 COMPARTMENT SINK INSTEAD OF THE HAND WASH SINK. INSTRUCTED TO ALWAYS WASH HANDS AT DESIGNATED HAND WASH SINK EQUIPPED WITH SOAP AND WATER. CRITICAL CITATION FOR VIOLATION #7-38-030

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: NOTED EMPLOYEE AT THE FOOD PREP AREAS WITH NO HAIR RESTRAINT. INSTRUCTED TO ALWAYS HAVE HAIR RESTRAINTS ESPECIALLY AT THE FOOD PREP AREA.

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: NOTED EMPLOYEE AT THE FOOD PREP AREAS WITH NO HAIR RESTRAINT. INSTRUCTED TO ALWAYS HAVE HAIR RESTRAINTS ESPECIALLY AT THE FOOD PREP AREA.

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.