FATSO'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVE THE COOK GRAB A SLICE OF CHEESE FROM THE COLD HOLDING UNIT WITH HER BARE HANDS AND PLACE IT ON TOP OF A BURGER. INSTRUCTED THAT THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE 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 DISH WASHER NOT SANITIZING DISHES PROPERLY, WITH THE CHEMICAL SANITIZER AT OPPM. INSTRUCTED THAT PROPER PPM FOR QUATERNARY AMMONIUM IS BETWEEN 150-400 PPM. PRIORITY VIOLATION 7-38-025 CITATION ISSUED. ECOLAB SHOWED UP ON SITE AND CORRECTED THE ISSUE. SANITIZER SOLUTION IS AT 200 PPM.

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.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DISH WASHER NOT SANITIZING DISHES PROPERLY, WITH THE CHEMICAL SANITIZER AT OPPM. INSTRUCTED THAT PROPER PPM FOR QUATERNARY AMMONIUM IS BETWEEN 150-400 PPM. PRIORITY VIOLATION 7-38-025 CITATION ISSUED. ECOLAB SHOWED UP ON SITE AND CORRECTED THE ISSUE. SANITIZER SOLUTION IS AT 200 PPM.

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.

This violation was corrected during the inspection.