GEORGE'S HOT DOG Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE-USE STYROFOAM CUP USED AS A SCOOP IN DRY FOOD STORAGE CONTAINER IN THE KITCHEN AREA. INSTRUCTED TO REMOVE SINGLE-USE CUPS FROM CONTAINER AND REPLACE WITH MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KNIVES STORED BENEATH HOT-HOLDING WELL AND BURNER IN THE KITCHEN AREA. INSTRUCTED TO RELOCATE UTENSILS FROM AREAS OF POTENTIAL CONTAMINATION AND STORE ON A CLEAN SURFACE AWAY FROM POTENTIAL SOURCES OF CONTAMINATION AND 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: OBSERVED HANDWASHING SINK IN THE CUSTOMER RESTROOM NOT SEALED TO ADJOINING WALL WITH CURRENT SEAL IN POOR REPAIR AND MISSING. INSTRUCTED TO REPAIR OR REPLACE SEAL ALONG HANDWASHING SINK TO AJOINING WALL WHEN TO PREVENT SPILLAGE OR SEEPAGE WHILE USING 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HANDWASHING SINK IN THE CUSTOMER RESTROOM NOT SEALED TO ADJOINING WALL WITH CURRENT SEAL IN POOR REPAIR AND MISSING. INSTRUCTED TO REPAIR OR REPLACE SEAL ALONG HANDWASHING SINK TO AJOINING WALL WHEN TO PREVENT SPILLAGE OR SEEPAGE WHILE USING 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.