Itoko / GG'S Chicken Shop / Little Goat Diner Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE IN THE DISHROOM HANDLING DIRTY DISHES/GLASSES AND PUT THEM THRU THE HIGH TEMP DISH MACHINE (RINSED HIS HANDS WITH WATER SPRAY) AND WITHOUT PROPER HAND WASHING HANDLED AND STORED CLEAN DISHES. MUST WASH HANDS ONLY AT HANDWASHING SINK. MUST WASH HANDS EVERY POSSIBLE CONTAMINATION. MANAGER CORRECTED THE ISSUE PRIORITY FOUNDATION CITATION :7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED EMPLOYEE WITH BARE HANDS PIKING UP A DONUT AND SERVED TO CUSTOMER AFTER HANDLING INVOICES AND CASH REGISTRER. NO BARE HAND CONTACT WITH RTE FOODS. INSTRUCTED TO MUST USE SINGLE USE FOOD TISSUES,UTENSILS,TONGS OR GLOVE HANDS. MANAGER RESOLVED ISSUE. PRIORITY VIOLATION:7-38-005(A),CITATION ISSUED

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PERSONAL CLEANLINESS - Comments: OBSERVED COOK WITH BEARD AND WITHOUT A BEARD RESTRAINT AND WITHOUT HAIR RESTRAINT. EFFECTIVE HAIR RESTRAINT IS REQUIRED FROM ANYONE ENTERING PREP AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.