FFC WEST LOOP Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST POST HAND-WASHING SIGNAGE AT HAND SINK IN REAR PREP AREA. INSTRUCTED TO 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 10 OR MORE LIVE SMALL FLIES ON WALLS IN THE FRONT FOOD PREP AREA (AROUND THE SMOOTHIE PREP AREA). INSTRUCTED TO REMOVE FLIES, CLEAN AND SANITIZE THE AFFECTED AREA, AND CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PERSONAL CLEANLINESS - Comments: OBSERVED OUTER APRON BEING WORN BY FOOD EMPLOYEE EXTREMELY DIRTY, INSTRUCTED TO EXCHANGE OUTER WEAR WITH CLEAN APRON, AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS BEING STORED ON THE STORAGE RACK IN THE REAR PREP AREA. INSTRUCTED TO MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.

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: MUST DETAIL CLEAN WATER AND FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF SMALL COOLER, WHERE SMOOTHIE INGREDIENTS ARE STORED. INSTRUCTED TO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DETAIL CLEAN WATER AND FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF SMALL COOLER, WHERE SMOOTHIE INGREDIENTS ARE STORED. INSTRUCTED TO 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.