GREEK PRIME Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE CONTAINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE DESIGNATED AREA FOR EMPLOYEES TO STORE BEVERAGES, EAT, AND USE TOBACCO THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD OR EQUIPMENT AND MAINTAIN.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED SEVERAL HANDWASHING SINKS THROUGHOUT THE MAIN/REAR KITCHEN, BASEMENT, AND SERVER PREP AREAS OBSTRUCTED BY SANTIIZER BUCKETS, WIPING CLOTHS, AND LINEN BASKETS. INSTRUCTED TO REMOVE OBSTRUCTIONS FROM ALL HANDWASHING SINKS AND MAINTAIN ALL HANDWASHING SINKS FREE FROM OBSTRUCTIONS AND ACCESSIBLE FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED OBSTRUCTIONS FROM ALL HANDWASHING SINKS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) 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 HANDWASHING SINKS IN THE FOLLOWING AREAS NOT PROVIDED WITH HAND SOAP AT TIME OF INSPECTION: 1ST FLOOR WAREWASHING AREA, BASEMENT WAREWASHING AREA, REAR KITCHEN AREA, BAR AREA. INSTRUCTED TO PROVIDE HAND SOAP OR OTHER APPROVED HANDWASHING CLEANSER AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED HAND SOAP TO ALL HANDWASHING SINKS ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

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 HANDWASHING SINKS IN THE FOLLOWING AREAS NOT PROVIDED WITH DISPOSABLE PAPER TOWELS AT TIME OF INSPECTION: BASEMENT WAREWASHING AREA, BAR AREA. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS OR OTHER APPROVED HAND DRYING METHOD AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

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 HAND SOAP AND DISPOSABLE PAPER TOWELS PROVIDED AT THE FOOD PREP SINK IN THE REAR KITCHEN HALLWAY. INSTRUCTED TO RELOCATE HAND SOAP AND DISPOSABLE PAPER TOWELS AND MAINTAIN HANDWASHING AIDS AND DEVICES ONLY AT SINKS DESIGNATED AS HANDWASHING SINKS.

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: OBSERVED EMPLOYEE WITH CELL PHONE PLACED ON CUTTING BOARD IN THE REAR KITCHEN AREA. INSTRUCTED TO REMOVE CELL PHONE AND STORE EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD-CONTACT SURFACES TO AVOID POTENTIAL CONTAMINATION 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED IN-USE, DAMP WIPING CLOTHS STORED ON FOOD PREP SURFACES AND IN WATER BUCKET WITHOUT APPROPRIATE SANITIZER SOLUTION. INSTRUCTED TO STORE WIPING CLOTHS USED FOR WIPING FOOD- AND NONFOOD-CONTACT SURFACES IN WATER WITH AN ADEQUATE SANTIIZER SOLUTION AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SEVERAL BOXES OF SINGLE-SERVICE ITEMS (TO-GO BOXES) IN ORIGINAL PACKAGING STORED DIRECTLY ON THE FLOOR IN THE BASEMENT AREA. INSTRUCTED TO RELOCATE SINGLE-SERVICE BOXES AND MAINTAIN ALL SINGLE-SERVICE ITEMS IN ORIGINAL PACKAGING AT LEAST 6 INCHES ABOVE THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR OF THE SUMP PUMP ACCESS CLOSET IN THE BASEMENT AREA TO BE HEAVILY-SOILED WITH DEBRIS. INSTRUCTED TO CLEAN FLOORS IN THE BASEMENT AREA AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DEBRIS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR OF THE SUMP PUMP ACCESS CLOSET IN THE BASEMENT AREA TO BE HEAVILY-SOILED WITH DEBRIS. INSTRUCTED TO CLEAN FLOORS IN THE BASEMENT AREA AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DEBRIS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.