EGGSPERIENCE Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK ADJACENT TO THE THREE COMPARTMENT SINK IN THE REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND MAINTAIN.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERIOR GUARD OF ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN 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.

PERSONAL CLEANLINESS - Comments: OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES PREPPING FOOD AND NOT WEARING HAIR NETS. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLNG EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: OBSERVED MULTIPLE FOOD-HANDLING EMPLOYEES WEARING DANGLING BRACELETS AND NECKLACES WHILE PREPARING FOOD. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT FOOD HANDLING EMPLOYEES ARE NOT WEARING JEWELRY EXCEPT A PLAIN RING, SUCH AS A WEDDING BAND, WHILE PREPARING FOOD AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY WIRE RACKS IN THE BEVERAGE REAC-IN COOLER NEAR THE MAIN COOK LINE. INSTRCUTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN 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 TORN/DAMAGED RUBBER GASKET ON SIDES OF ALL DOORS OF THE THREE DOOR REACH-IN COOLER AT THE MAIN COOK LINE. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKETS 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 TORN/DAMAGED RUBBER GASKET ON SIDES OF ALL DOORS OF THE THREE DOOR REACH-IN COOLER AT THE MAIN COOK LINE. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKETS 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.