HONEYBAKED HAM AND CAFE Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS IN BOXES STORED ON THE FLOOR IN THE WALK IN FREEZER IN REAR KITCHEN AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES FROM FLOOR.

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 WET WIPING CLOTHS STORED ON PREPARATION TABLES IN REAR PREPARATION AREA OF FACILITY. INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN BETWEEN USE IN SANITIZING SOLUTION WITH APPROPRIATE CONCENTRATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL LINING SHELVES AND WALL IN REAR PREPRARATION AREA AT HAM BRULEE STATION. INSTRUCTED MANAGER TO REPLACE WITH A SMOOTH AND EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL LINING SHELVES AND WALL IN REAR PREPRARATION AREA AT HAM BRULEE STATION. INSTRUCTED MANAGER TO REPLACE WITH A SMOOTH AND EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.