DIRK FISH & GOURMET SHOP INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO INSTALL AN EXPOSED HAND SINK AT FRONT PREP/SERVING AREA BY THREE COMPARTMENT SINK. ALSO RELOACTED HANDWASHING SINK FROM ACCROSS THE MOP SINK TO MIDDLE OF THE REAR PREP AREA BY ONE COMPARTMENT SINK TO BE ACCESSIBLE FOR HANDWASHING IN PREP AREA

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL DRY FOOD INGREDIENTS WITH A COMMON NAME

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FRONT ENTRANCE DOOR(SUITE B1)WITH A 1/4 OF GAP AT BOTTOM OF THE DOOR.REPAIR ISSUE,TO MINIMIZE PEST INSECT ENTRY

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NEED TO INSTALL A SNEEZE GUARD BY THE NEW FRONT PREP AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SPLASH GUARD IS NEEDED BETWEEN THREE COMPARTMENT SINK AND HANDWASHING SINK AT REAR PREP AREA. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE-COMPARTMENT SINK.INSTRUCTED TO REMOVE AND RELOCATE ON SHELVES TO PREVENT SOURCE OF CONTAMINATION

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER TRAINING CERTIFICATE THAT ARE EXPIRED MUST BE RENEW IT EVERY THREE YEARS.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: FOUND NO WRITTEN PROTOCOL AVAILABLE ON SITE. INSTRUCTED TO HAVE A WRITTEN RECORD DESCRIBING PROTOCOL FOR CHECKING PROOF OF VACCINATION IN PUBLIC PLACES. VIOLATION 2-112-340 NO CITATION ISSUED

MISCELLANEOUS / PUBLIC HEALTH ORDERS - Comments: FOUND NO WRITTEN PROTOCOL AVAILABLE ON SITE. INSTRUCTED TO HAVE A WRITTEN RECORD DESCRIBING PROTOCOL FOR CHECKING PROOF OF VACCINATION IN PUBLIC PLACES. VIOLATION 2-112-340 NO CITATION ISSUED