EDEN Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INSTRUCTED TO REMOVE PLUMBERS PUTTY INSIDE THE BAR 3-COMPARTMENT SINK AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED SEVERAL COMMON DOORS THAT LEAD TO HALLWAYS WITH GAP OPENINGS AT BOTTOMS OF DOORS AND THE OVERHEAD DOORS IN ENCLOSED GARBAGE DUMPSTER AREA WITH GAP OPENINGS AT RIGHT AND LEFT CORNERS OF DOORS ALSO THE GAP OPENING AT 1 BROKEN GLASS SQUARE AT FRONT WINDOW AREA.MUST PEST PROOF MENTIONED DOORS AND REPLACE BROKEN GLASS SQUARE TO PREVENT PEST ENTRY AND MAINTAIN.

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: OBSERVED NO SPLASHGUARD IN FRONT BAR HAND SINK. MUST INSTALL A WASHABLE SPLASHGUARD AT THE LEFT OF THE HAND SINK AND ANOTHER SPLASHGUARD AT RIGHT AND LEFT SIDES OF THE DESIGNATED DUMP SINK. OBSERVED ROOF DRAINAGE PIPE AT CORNER WHERE COFFEE ESPRESSO BEVERAGE UNIT IS STORED LOCATED AT FRONT BAR AREA. MUST ENCASE OR OTHERWISE PROTECT MENTIONED PIPE TO INTERCEPT POTENTIAL DRIPS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARDS ON TOP OF THE FOOD PREP LINE COOLERS IN THE PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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 STAINED CUTTING BOARDS ON TOP OF THE FOOD PREP LINE COOLERS IN THE PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.