GENE'S BISTRO/BIG BOWL/TALL BOY Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK IN FRONT PREP AREA AT GENE'S BISTRO NOT ACESSIBLE, USING AS A DUMP SINK, ICE AND DEBRIS IN SINK. INSTD TO MAINTAIN BASIN CLEAN AND CLEAR AT ALL TIMES FOR HANDWASHING ONLY. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE FOR VIOLATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING CLEANSER AT HANDWASH SINK AT FRONT PREP AREA IN GENE'S BISTRO. INSTD TO PROVIDE AT ALL TIMES. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT HANDWASH SINK IN TALLBOY PREP AREA. INSTD TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE FOR VIOLATION ISSUED

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.

PROPER DATE MARKING AND DISPOSITION - Comments: THE FOLLOWING TCS REFRIGERATED FOODS IN WALK IN COOLER ARE PAST THE USE BY DATE: 2 TRAYS OF COOKED CHICKEN (DISCARD DATE 7/7/22) AND 2 TRAYS OF COOKED SPAGHETTI DISCARD DATE OF 7/7/22 ). ALL DISCARDED AND DENATURED. APPROX 15LBS $50 VALUE. ALL TCS REFRIGERATED FOODS HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�C (41�F) or less for a maximum of seven (7) days. The day of preparation shall be counted as Day 1. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MISSING ICE BIN COVER IN BAR AREA. INSTD TO CLEAN AND MAINTAIN SAME

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: ALL LIQUOR STORAGE/DISPLAY SHELVES THROUGH OUT BAR AND ROLLING CART IN REAR PREP AREA NOT CLEAN, EXCESSIVE DEBRIS. ALL ATTACHED PIPING OF COOKING EQUIPMENT NOT CLEAN, EXCESSIVE GREASE/DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME

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: ALL LIQUOR STORAGE/DISPLAY SHELVES THROUGH OUT BAR AND ROLLING CART IN REAR PREP AREA NOT CLEAN, EXCESSIVE DEBRIS. ALL ATTACHED PIPING OF COOKING EQUIPMENT NOT CLEAN, EXCESSIVE GREASE/DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME

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.