COMPLETELY NUTS, INC. Passes Health Inspection - Chicago Store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FRONT AND REAR AREA HANDWASHING SINKS MISSING HANDWASHING SIGNAGE NOTIFYING EMPLOYEES TO WASH HANDS. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SPONGES USED FOR WAREWASHING OF FOOD-CONTACT SURFACES IN THE REAR WAREWASHING AREA. INSTRUCTED TO CEASE USE OF SPONGES FOR CLEANING FOOD-CONTACT SURFACES AND MAINTAIN.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SPONGES USED FOR WAREWASHING OF FOOD-CONTACT SURFACES IN THE REAR WAREWASHING AREA. INSTRUCTED TO CEASE USE OF SPONGES FOR CLEANING FOOD-CONTACT SURFACES AND MAINTAIN.

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.