EGGYS Passes Health Inspection - Chicago Restaurant

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED PLASTIC TRAYS STORED FACING UP AT THE SERVING LINE AND ON SHELVING OF COOKING EQUIPMENT. INSTRUCTED TO INVERT TO PROTECT FROM OVERHEAD CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKETS ON THE INTERIOR OF THE REACH-IN COOLER ACROSS FROM THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR 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 ALUMINUM FOIL BEING USED AS A LINER ON THE COOKING EQUIPMENT SHELVING AT THE SERVING LINE. INSTRUCTED TO REMOVE FOIL SO SURFACE IS SMOOTH, EVEN 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SPILLED FOOD RESIDUE IN BETWEEN GASKETS, AND ON THE BOTTOM OF REACH-IN COOLERS AND DRAWERS AT THE SERVING LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER CERTIFICATES FOR FOOD SERVICE EMPLOYEES PROVIDED DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER CERTIFICATES FOR FOOD SERVICE EMPLOYEES PROVIDED DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.

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.