DEBEVIC'S RESTAURANT Passes Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEE WITH UNCOVERED BEVERAGE CUP ON PREP TABLE NEXT TO FOOD WHILE PREPARING FOOD. INSTRUCTED TO RELOCATE EMPLOYEE BEVERAGE CUP AND MAINTAIN ALL BEVERACE CUPS COVERED WITH A STRAW TO PREVENT SPLASHES AND CONTAMINATION.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED EMPLOYEE PERSONAL CARE ITEM STORED ABOVE FOOD AT THE REAR PREP LINE. INSTRUCTED TO RELOCATE PERSONAL CARE ITEMS SO THAT THEY CAN NOT CONTAMINATE FOOD AND MAINTAIN.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY FOOD CONTAINERS AT THE REAR PREP LINE WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD CONTAINERS WITH THE COMMON NAME OF THE STORED FOOD AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF THE SALAMANDER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT AS SMOOTH AND EASILY-CLEANABLE.

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 ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF THE SALAMANDER AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF EQUIPMENT AS SMOOTH AND EASILY-CLEANABLE.

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.