FFT AT SABW, LLC Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DISPOSABLE PLASTIC CONTAINER USED AS BULK FOOD CONTAINER SCOOP, INSTRUCTED TO USE PROPER SCOOPS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND SEVERAL FOOD STRAINERS WITH LOOSE WIRES, INSTRUCTED TO USE SOUND UTENSILS TO PREVENT PHYSICAL CONTAMINATION.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: FRONT DISPLAY COOLER MISSING A LIGHT SHIELD WHERE OPEN FOOD CONTAINERS STORED. INSTRUCTED TO INSTALL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SCOURING PADS AND DISH SOAP STORED TOO CLOSE TO PREP TABLE AT FRONT DELI STATION, INSTRUCTED TO KEEP AWAY.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: SEVERAL FOOD HANDLERS WITH LONG BEARD NOT WEARING A BEARD RESTRAINTS, INSTRUCTED TO WEAR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: SEVERAL FOOD HANDLERS WITH LONG BEARD NOT WEARING A BEARD RESTRAINTS, INSTRUCTED TO WEAR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.