GOLDEN DINER Fails Health Inspection - Chicago Golden diner

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED AND NO PROOF OF ENROLLMENT ON SITE AT THIS TIME WHEN TCS FOODS ARE HANDLED. INSTRUCTED TO PROVIDE A VALID CITY OF CHICAGO CERTIFICATE. MUST PROVIDE ORIGINAL CERTIFICATES. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AVAILABLE AT ONE OF THE TWO EXPOSED HAND WASHING SINKS LOCATED ON THE WOMEN'S EMPLOYEES/CUSTOMER WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C). NO CITATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AVAILABLE AT THE MEN'S EMPLOYEES/CUSTOMER'S WASHROOM HAND WASHING SINK. WATER TEMPERATURE RANGING FROM 73.5F TO 80.5F. INSTRUCTED TO REPAIR HOT WATER. WATER TEMPERATURE MUST BE MINIMUM OF 100.0F. CUSTOMERS CAN WASH THEIR HANDS IN THE OTHERS WASHROOMS HAND WASHING SINKS LOCATED ON THE SAME BUILDING.PRIORITY VIOLATION. 7-38-030(C) NO CITATION 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL SPLASH GUARD BETWEEN THE FRONT PREP COUNTER TOP AND HAND WASHING SINK ON BOTH SIDES.

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: INSTRUCTED TO INSTALL SPLASH GUARD BETWEEN THE FRONT PREP COUNTER TOP AND HAND WASHING SINK ON BOTH SIDES.

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.