EGGYS Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: DURING INSPECTION FOUND NO SOAP AT THE HAND WASHING SINK LOCATED ACROSS FROM THE ICE MACHINE. ALSO FOUND BOTH HAND WASHING SINKS IN THE KITCHEN PREP AREA OBSTRUCTED WITH KNIVES,PLATES AND OTHER FOOD CONTAINERS. INSTRUCTED MANAGEMENT TO ALWAYS HAVE SOAP AND UNOBSTRUCTED HAND SINKS AT ALL TIMES.CDI.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION FOUND NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WHERE BEING PREPARED, HANDLED AND SERVED. INSTRUCTED MANAGEMENT TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS WHERE BEING PREPARED, HANDLED AND SERVED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST USE PROPER FOOD SCOOPER WITH A HANDLE TO SERVE FROZEN FRUIT FROM FREEZER. FOUND PLASTIC CUPS BEING USED AS SCOOPERS INSIDE THE BAG HOLDING THE FROZEN MANGOS. MUST PROVIDE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT GRIME BUILD-UP. ALSO MUST CLEAN EXTERIOR SURFACES OF THE 1DR REFRIGERATOR AND THE KITCHEN COOKING EQUIPMENT TO REMOVE FOOD STAINS AND SPLASHES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER ALL HEAVY COOKING EQUIPMENT TO REMOVE GREASE STAINS AND FOOD DEBRI.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND SANITIZE FLOOR UNDER ALL HEAVY COOKING EQUIPMENT TO REMOVE GREASE STAINS AND FOOD DEBRI.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.