IMMM 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: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE BARE HAND PICKED-UP A USED CUTTING BOARD FROM PREP TABLE AND STORED INSIDE THREE COMPARTMENT SINK WITH OTHER DIRTY POTS,THAN TURNED ON WATER AT SAME SINK AND JUST RINSED HANDS UNDER RUNNING WATER(NO SOAP USED),THAN REACHED OVER AT RIGHT SIDE OF THE UNIT OPENED LID AND WITH BARE HAND PUSHED DOWN SLICED CARROTS IN WATER,A READY TO EAT PRODUCTS. INFORMATION ON HAND WASHING AND GLOVE PROCEDURE GIVEN. NO HAND WASHING AT THREE COMPARTMENT SINK,ONLY AT EXPOSED HAND SINK. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOOD SHELVES AT FRONT PREP/SERVING AREA(UNDER THE CASH REGISTRAR) WITH GRIMES,SURFACE IS POROUS,NOT CLEANABLE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLER ACROSS THE OVENS WITH DEBRIS.EXCESS GREASE INSIDE OVENS AND INSIDE THE CABINET OF DEEP FRYERS, ALSO GREASE ON FILTER UNDER THE HOOD,INSTRUCTED TO CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WATER ON FLOOR UNDER THE HIGH TEMP DISH MACHINE,KEEP FLOOR DRY.DEBRIS ON FLOOR UNDER BEHIND COOKING EQUIPMENT,UNDER PIPES AND AROUND BOTH GREASE TRAPS.REMOVE EXCESS GRIMES ON FLOOR AT NORTH-EAST CORNER,UNDER THE THREE COMPARTMENT SINK IN THE KITCHEN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OPENINGS ON CEILING WALLS AROUND PIPES AND VENT DUCT,SEAL.SURFACE MUST BE SMOOTHCLEANABLE AND NON-ABSORBENT MATERIAL

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OPENINGS ON CEILING WALLS AROUND PIPES AND VENT DUCT,SEAL.SURFACE MUST BE SMOOTHCLEANABLE AND NON-ABSORBENT MATERIAL

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.