GODDESS AND THE BAKER Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: FOUND OPEN BEVERAGES FOR EMPLOYEES ON PREP TABLE, INSTRUCTED TO KEEP A WAY

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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED A FOOD HANDLER PREPARING DELI SANDWICHES WITH HIS BARE HANDS, INSTRUCTED MGR NOT TO ALLOW BARE HAND CONTACT WITH READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-10

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE, 0PPM OBTAINED AT CL TEST STRIP, MACHINE WAS BEING USED DURING INSPECTION,INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION PRIORITY VIOLATION 7-38-025

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE, 0PPM OBTAINED AT CL TEST STRIP, MACHINE WAS BEING USED DURING INSPECTION,INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION PRIORITY VIOLATION 7-38-025

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.