JUNEBUG CAFE L.L.C. Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SOAP PROVIDED AT THE BASEMENT AREA 1-COMPARTMENT FOOD PREP SINK. INSTRUCTED TO REMOVE HAND SOAP FROM PREP SINK AND PROVIDE HANDWASHING AIDS SUCH AS HAND SOAP OR DISPOSABLE PAPER TOWELS ONLY AT SINKS DESIGNATED FOR HANDWASHING AND MAINTAIN.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED THE FOLLOWING IN-USE UTENSILS STORED IMPROPERLY: ICE SCOOP STORED WITH HANDLE BURIED BENEATH ICE IN THE ICE MACHINE, STIRRING SPOONS STORED IN STILL, ROOM-TEMPERATURE WATER AT THE COFFEE PREP STATION. INSTRUCTED TO STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE OR WITH HANDLE STICKING OUT OF THE FOOD ITEM BETWEEN USES TO PREVENT CONTAMINATION AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED THE FOLLOWING IN-USE UTENSILS STORED IMPROPERLY: ICE SCOOP STORED WITH HANDLE BURIED BENEATH ICE IN THE ICE MACHINE, STIRRING SPOONS STORED IN STILL, ROOM-TEMPERATURE WATER AT THE COFFEE PREP STATION. INSTRUCTED TO STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE OR WITH HANDLE STICKING OUT OF THE FOOD ITEM BETWEEN USES TO PREVENT CONTAMINATION AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.