GIORDANO'S ON SHERIDAN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FACILITY MISSING EMPLOYEE HAND WASHING SIGNAGE WHEN RETURNING TO WORK FROM MEN AND WOMEN'S RESTROOMS ON SITE AND AT THE EXPOSE HANDWASHING SINKS. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE.

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: FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) DISHMACHINE WAS CORRECTED AND IS NOW READING 100 PPM AT THIS TIME. INSTRUCTED TO MAINTAIN. PRIORITY VIOLATION 7-38-025, CITATION ISSUED

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.

This violation was corrected during the inspection.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE ICE BIN NOT PROPERLY STORED BEHIND THE FRONT BAR. INSTRUCTED TO PROPERLY STORE THE ICE BIN TO AVOID 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CUT BACON IN THE WALK-IN COOLER NOT COVERED. INSTRUCTED TO PROPERLY COVER THE FOOD ITEM 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A COLD HOLDING UNIT NEAR THE PIZZA OVEN WITH DAMAGED RUBBER GASKETS ON THE LEFT SIDE DOOR. INSTRUCTED TO REPAIR OR REPLACE SAID RUBBER GASKETS 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED ONE MISSING SINK STOPPER FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE ALL SINK STOPPERS FOR THE THREE COMPARTMENT SINK AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SLIGHT FOOD DEBRIS UNDER THE SHELVING UNITS OF WHERE THE PIZZA BOXES ARE STORED. INSTRUCTED TO CLEAN SAID SHELVING UNITS 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED THE OUT DOOR GREASE RECEPTACLE WITH GREASE BUILD UP AND DEBRIS ON THE RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN SAID RECEPTACLE.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED THE OUT DOOR GREASE RECEPTACLE WITH GREASE BUILD UP AND DEBRIS ON THE RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN SAID RECEPTACLE.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.