JIBARITO'S Y MAS SOUTH SIDE Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT REAR HANDSINK NEAR 3-COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL TIMES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 OBSERVED RUST BUILD-UP ON THE BOTTOMS OF PREP TABLES. OBSERVED RESIDUE ON SHELVING IN THE WALK-IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL AREAS FREE OF RESIDUE AND RUST.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 OBSERVED RUST BUILD-UP ON THE BOTTOMS OF PREP TABLES. OBSERVED RESIDUE ON SHELVING IN THE WALK-IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL AREAS FREE OF RESIDUE AND RUST.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.