GINO'S EAST OF CHICAGO Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA, TOILET ROOMS AND BY THE BAR. INSTRUCTED TO PROVIDE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE GROOVES, CLEAN AND SANITIZE CUTTING BOARDS OR REPLACE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY FOOD STORAGE CONTAINERS IN THE BASEMENT STORAGE AREA AND IN THE FOOD PREP AREA WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED THE FRONT ENTRANCE AND SIDE DOORS WITH A ONE INCH GAP IN BETWEEN THE FRONT ENTRANCE DOORS AND UNDER THE SIDE DOORS. INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING AND RODENT PROOFED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED SOME DRY STORAGE UNDER WASTE WATER PIPES LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE ALL STORAGE FROM UNDER WASTE WATER PIPES IN ORDER TO PREVENT POSSIBLE CONTAMINATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.17 OBSERVED RAW WOOD BOARDS LOCATED INSIDE OF THE WALK IN COOLER, MANAGER STATES THE RAW WOOD BOARDS ARE USED TO MAKE THE BAGELS. INSTRUCTED TO REMOVE RAW WOOD BOARDS, ALL FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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: 4-101.17 OBSERVED RAW WOOD BOARDS LOCATED INSIDE OF THE WALK IN COOLER, MANAGER STATES THE RAW WOOD BOARDS ARE USED TO MAKE THE BAGELS. INSTRUCTED TO REMOVE RAW WOOD BOARDS, ALL FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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.