FISH BAR Passes Health Inspection - Chicago Restaurant

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14//OBSERVED WIPING CLOTHS STORED IN SANITIZING BUCKETS WITH WATER. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12// OBSERVED CUTTING BOARDS IN KITCHEN ON PREP COOLERS WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.--- 4-501.13// NOTED MICROWAVE IN KITCHEN IN NEED OF CLEANING. INSTRUCTED TO CLEAN 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C)// NOTED COMPARTMENT UNDER FRYERS IN WITH SLIGHT GREASE BUILD UP, INSTRUCTED TO DEEP 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C)// NOTED COMPARTMENT UNDER FRYERS IN WITH SLIGHT GREASE BUILD UP, INSTRUCTED TO DEEP 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.