HONEY BUTTER FRIED CHICKEN Passes Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED FOOD EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE CONTAINER IN THE REAR KITCHEN/WAREWASHING AREA. INSTRUCTED TO PROVIDE DESIGNATED AREA FOR EMPLOYEES TO EAT, DRINK, OR USE TOBACCO THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED AT THE 3-DOOR UPRIGHT BEVERAGE COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION INSIDE 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LABELS NOT PROVIDED ON BULK DRY FOOD CONTAINERS IN THE REAR KITCHEN AREA. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM STORED AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE-SERVICE ITEMS (TO-GO BOXES, PLASTIC CUPS) IN ORIGINAL BOXES STORED DIRECTLY ON THE FLOOR OF THE BASEMENT AREA. INSTRUCTED TO STORE SINGLE-SERVICE/SINGLE-USE ARTICLES AT LEAST 6" ABOVE THE FLOOR AND MAINTAIN AT ALL TIMES.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE-SERVICE ITEMS (TO-GO BOXES, PLASTIC CUPS) IN ORIGINAL BOXES STORED DIRECTLY ON THE FLOOR OF THE BASEMENT AREA. INSTRUCTED TO STORE SINGLE-SERVICE/SINGLE-USE ARTICLES AT LEAST 6" ABOVE THE FLOOR AND MAINTAIN AT ALL TIMES.

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.