HENRIETTA Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BAR, PREP AREA AND EMPLOYEE WASHROOM. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK-IN COOLER IN PREP AREA #2 AT AN IMPROPER AMBIENT TEMPERATURE OF 73.9F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK-IN COOLER. PRIORITY VIOLATION

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

This violation was corrected during the inspection.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO LEFT SPLASH GUARD ON HANDWASHING SINK IN PREP AREA #2, NO RIGHT SPLASH GUARD ON HANDWASHING SINK IN PIZZA PREP AREA AND NO LEFT SPLASH GUARD ON NORTHEAST HANDWASHING SINK IN BAR. INSTRUCTED TO INSTALL SPLASH GUARDS ON HANDWASHING SINKS IN SAID AREAS TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT. OBSERVED UNINSTALLED RIGHT SPLASH GUARD ON SOUTHEAST HANDWASHING SINK IN BAR. INSTRUCTED TO REINSTALL RIGHT SPLASH ON SOUTHEAST HANDWASHING SINK IN BAR TO PREVENT CONTAMINATION OF EQUIPMENT. OBSERVED WATER FROM CONDENSOR IN WALK IN COOLER #2 LEAKING FROM BOTTOM OF CONDENSOR ON TO FLOOR UNDERNEATH SHELVING UNITS. INSTRUCTED TO REPAIR CONDENSOR LEAK TO PREVENT CONTAMINATION OF FOOD STORED THAT WILL BE STORED ON SHELVING UNITS.

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 NO COVERS/LIDS FOR ICE BINS IN BAR. INSTRUCTED TO PROVIDE LIDS/COVERS FOR ALL ICE BINS IN BAR TO PREVENT CONTAMINATION OF ICE IN ICE BINS DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO WATER PRESSURE AT MIDDLE HANDWASHING SINK IN WOMEN'S WASHROOM AND RIGHT HANDWASHING SINK ON EASTSIDE WALL IN MEN'S WASHROOM. INSTRUCTED TO RESTORE WATER PRESSURE TO SAID HANDWASHING SINKS AND MAINTAIN. OBSERVED NON WORKING TOILETS IN LEFT AND MIDDLE STALLS ON WESTSIDE OF WOMEN'S WASHROOM. INSTRUCTED TO REPAIR BOTH NON WORKING TOILETS IN LEFT AND MIDDLE STALLS ON WESTSIDE OF WOMEN'S WASHROOM AND MAINTAIN.(NOTE: THERE ARE FOUR OTHER TOILETS IN WOMEN'S WASHROOM THAT ARE FUNCTIONING PROPERLY.)

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO MECHANICAL VENTILATION INSTALLED IN ALL WASHROOMS(MEN'S, WOMEN'S, WHEEL CHAIR ACCESSIBLE AND EMPLOYEE WASHROOM). INSTRUCTED TO INSTALL MECHANICAL VENTILATION OF SUFFICIENT CAPACITY IN ALL WASHROOMS(MEN'S, WOMEN'S, WHEEL CHAIR ACCESSIBLE AND EMPLOYEE WASHROOM)IN FACILITY.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO MECHANICAL VENTILATION INSTALLED IN ALL WASHROOMS(MEN'S, WOMEN'S, WHEEL CHAIR ACCESSIBLE AND EMPLOYEE WASHROOM). INSTRUCTED TO INSTALL MECHANICAL VENTILATION OF SUFFICIENT CAPACITY IN ALL WASHROOMS(MEN'S, WOMEN'S, WHEEL CHAIR ACCESSIBLE AND EMPLOYEE WASHROOM)IN FACILITY.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.