EGGSPERIENCE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MAIN COOK LINE HANDWASHING SINK OBSTRUCTED BY MIXING MACHINE ON TOP OF MILK CRATES AND INACCESSIBLE FOR HANDWASHING. INSTRUCTED TO RELOCATE MIXING MACHINE AND CRATES AND MAINTAIN ALL HANDWASHING SINKS FREE OF OBSTRUCTION AND ACCESSIBLE FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED OBSTRUCTIONS AND MADE HANDWASHING SINK ACCESSIBLE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK AT THE MAIN COOK LINE WITH COLD WATER SUPPLY IN POOR REPAIR, UNABLE TO PROVIDE WATER AT TEMPERATURE LESS THAN 130.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE MAIN COOK LINE HANDWASHING SINK COLD WATER SUPPLY CONNECTIONS TO ALLOW FOR A MAXIMUM WATER TEMPERATURE OF 120.0F FOR HANDWASHING AND MAINTAIN AT ALL TIMES. INSTRUCTED TO UTILIZE NEARBY HANDWASHING SINK IN WAREWASHING AREA UNTIL MAIN COOK LINE AREA HANDWASHING SINK IS REPAIRED. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOKED GROUND BEEF IN THE 3-DOOR REACH-IN COOLER AT THE MAIN COOK LINE STORED COVERED WITH PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOODS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO ALLOW FOR ADEQUATE HEAT TRANSFER AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SEVERAL BULK DRY FOOD CONTAINERS IN THE REAR DRY STORAGE AREA MISSING LABELS IDENTIFYING THE COMMON NAME OF THE FOOD STORED. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED AND MAINTAIN AT ALL TIMES.

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 SEVERAL DOORS ON COLD-HOLDING EQUIPMENT IN THE MAIN COOK LINE AREA TO BE LOOSE OR WITH HINGES IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE COLD-HOLDING EQUIPMENT DOORS AND HINGES TO ALLOW FOR PROPER SEAL OF COOLER DOORS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

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 SEVERAL DOORS ON COLD-HOLDING EQUIPMENT IN THE MAIN COOK LINE AREA TO BE LOOSE OR WITH HINGES IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE COLD-HOLDING EQUIPMENT DOORS AND HINGES TO ALLOW FOR PROPER SEAL OF COOLER DOORS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

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.