ELLY'S PANCAKE HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE IN DISH ROOM HANDLING DIRTY DISHES,GLASSES ,UTENSILS ETC, AND PUT THEM THRU THE DISH MACHINE AND WITH OUT WASHING HANDS HANDLED (BY REMOVING FROM CRATES) AND STORED CLEAN DISHES.INSTRUCTED THAT HAND WASHING IS NECESSARY PRIOR TO HANDLE CLEAN DISHES AFTER HANDLE DIRTY DISHES/MULTI USE UTENSILS TO MINIMIZE SOURCE OF CONTAMINATION.MANGER INSTRUCTED EMPLOYEE TO WASH HAND PRIOR TO TOUCH CLEAN DISHES CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO WASTE LINE CONNECTION PROVIDE AT ICE MACHINE,OBSERVED WATER LEAKING ON FLOOR.INSTRUCTED TO PROVIDE A WASTE LINE AT SAID UNIT SUCH IT DRAINS ONTO DRAIN FLOOR. OBSERVED A PAN OF ICE AND MELTED WATER STORED INSIDE THE ICE BIN AT FRONT BAKERY/SERVING AREA.INSTRUCTED TO PROVIDE A SELF DRAIN CONTAINER FOR ICE OR USE ICE BIN, MOST HAVE A WASTE WATER DRAIN LINE SUCH DRAIN ONTO FLOOR DRAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GREASE BUILD-UP ON FLOOR UNDER COOKING EQUIPMENT,FOOD AND DEBRIS ON FLOOR UNDER THE COOKING EQUIPMENTS AND COOLER UNITS IN THE KITCHEN.INSTRUCTED TO CLEAN AND MAINTAIN

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: GREASE BUILD-UP ON FLOOR UNDER COOKING EQUIPMENT,FOOD AND DEBRIS ON FLOOR UNDER THE COOKING EQUIPMENTS AND COOLER UNITS IN THE KITCHEN.INSTRUCTED TO CLEAN AND MAINTAIN

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.