CO 5 KITCHEN Passes Health Inspection - Chicago Restaurant

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS STORED ON THE STEAM TABLES, PREP TABLES, AND HANDWASHING SINKS THROUGHOUT KITCHEN AND PREP AREAS. INSTRUCTED TO KEEP ALL WIPING CLOTHS STORED IN PROPER SANITIZING SOLUTION.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED FACILITY RE-USING SINGLE USE GROCERY BAGS TO STORE LETTUCE AND OTHER VEGETABLE ITEMS IN THE REAR PREP COOLER AND THREE DOOR COOLER. INSTRUCTED TO NOT RE-USE SINGLE SERVICE GROCERY BAGS AND TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS OR BAGS.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED FACILITY RE-USING SINGLE USE GROCERY BAGS TO STORE LETTUCE AND OTHER VEGETABLE ITEMS IN THE REAR PREP COOLER AND THREE DOOR COOLER. INSTRUCTED TO NOT RE-USE SINGLE SERVICE GROCERY BAGS AND TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS OR BAGS.

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.