GRILLICIOUS BITE Passes Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED FOOD EMPLOYEE DRINKING FROM COVERED BEVERAGE IN THE REAR FOOD PREP AREA WHILE PREPARING FOOD. INSTRUCTED TO PROVIDE DESIGNATED AREA FOR EATING, DRINKING, OR USING TOBACCO FOR FOOD EMPLOYEES WHERE POTENTIAL CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS CANNOT OCCUR 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED ON SHELF ABOVE FOOD PREP SURFACE IN THE FRONT KITCHEN AREA. INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CARE ITEMS TO DESIGNATED AREA WHERE CONTAMINATION OF COOD, CLEAN EQUIPMENT, OR UTENSILS CANNOT OCCUR AND MAINTAIN.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED IN THE FRONT KITCHEN AREA 2-DOOR REACH-IN COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITH NO CHEMICAL SANITIZER BETWEEN USES. INSTRUCTED TO STORE WIPING CLOTHS USED FOR WIPING SPILLS IN AN ADEQUATE CHEMICAL SANITIZER SOLUTION BETWEEN USES 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITH NO CHEMICAL SANITIZER BETWEEN USES. INSTRUCTED TO STORE WIPING CLOTHS USED FOR WIPING SPILLS IN AN ADEQUATE CHEMICAL SANITIZER SOLUTION BETWEEN USES 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.