IDOF FRESH MEDITERRANEAN Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE HANDLING FRESH BAKED (READY TO EAT) PITA BREAD WITH BARE HANDS TO MOVE IT FROM THE OVEN TO THE BREAD RACKS. THE BREAD IS NOT COOKED FURTHER BEFORE BEING SERVED. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED. DURING INSPECTION, THE EMPLOYEE WASHED HANDS AND PUT ON CLEAN GLOVES TO HANDLE THE BREAD. CRITICAL VIOLATION: 7-38-010(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE HANDLING FRESH BAKED (READY TO EAT) PITA BREAD WITH BARE HANDS TO MOVE IT FROM THE OVEN TO THE BREAD RACKS. THE BREAD IS NOT COOKED FURTHER BEFORE BEING SERVED. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED. DURING INSPECTION, THE EMPLOYEE WASHED HANDS AND PUT ON CLEAN GLOVES TO HANDLE THE BREAD. CRITICAL VIOLATION: 7-38-010(A)

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.