CICCIO Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SINK SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS PROVIDED AT FRONT AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SIGNAGE AND HANDWASHING CLEANSER PROVIDED AT 3-COMPARTMENT SINK IN REAR AREA. INSTRUCTED TO REMOVE HANDWASHING AIDS AND DEVICES FROM PLUMBING FIXTURES NOT DESIGNATED FOR USE AS A HANDWASHING SINK AND MAINTAIN AT ALL TIMES.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIFE IN FRONT AREA STORED BETWEEN COOLER WALL AND COUNTERTOP, AND KNIVES IN REAR AREA STORED BETWEEN WALL AND ELECTRICAL CONDUIT PIPING. INSTRUCTED TO RELOCATE KNIVES AND STORE ALL IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE BETWEEN USES AND MAINTAIN AT ALL TIMES.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED PLASTIC SINGLE-SERVICE TO-GO CONTAINERS IN BOX STORED DIRECTLY ON FLOOR IN THE FRONT AREA. INSTRUCTED TO RELOCATE SINGLE-SERVICE CONTAINERS AND MAINTAIN ALL SINGLE-SERVICE ARTICLES AT LEAST 6 INCHES ABOVE THE FLOOR DURING STORAGE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PLASTIC STRAINER USED TO SCOOP BEEF IN HOT-HOLDING UNITS TO BE THIN AND NOT SUFFICIENT IN THICKNESS TO WITHSTAND REPEATED WAREWASHING OR RESISTANT TO DISTORTION OR DECOMPOSITION. INSTRUCTED TO REPLACE STRAINER WITH A UTENSIL MADE OF A MATERIAL THAT IS ABLE TO WITHSTAND REPEATED WAREWASHING AND IS RESISTANT TO DISTORTION OR DECOMPOSITION AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PLASTIC STRAINER USED TO SCOOP BEEF IN HOT-HOLDING UNITS TO BE THIN AND NOT SUFFICIENT IN THICKNESS TO WITHSTAND REPEATED WAREWASHING OR RESISTANT TO DISTORTION OR DECOMPOSITION. INSTRUCTED TO REPLACE STRAINER WITH A UTENSIL MADE OF A MATERIAL THAT IS ABLE TO WITHSTAND REPEATED WAREWASHING AND IS RESISTANT TO DISTORTION OR DECOMPOSITION AND MAINTAIN.

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.