FREDDIES 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 EATING IN PREP KITCHEN AND PLACING HIS OPEN FOOD BOWL ON TOP OF PREP TABLE. INSTRUCTED MGR NOT TO ALLOW FOOD HANDLERS TO EAT IN KITCEHN. CRITICAL CITATION ISSUED 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE EATING IN PREP KITCHEN AND PLACING HIS OPEN FOOD BOWL ON TOP OF PREP TABLE. INSTRUCTED MGR NOT TO ALLOW FOOD HANDLERS TO EAT IN KITCEHN. CRITICAL CITATION ISSUED 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.