KENTUCKY FRIED CHICKEN/TACO BELL Fails 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 ON PREMISES: OBSERVED EMPLOYEE AT THE CASH REGISTER HANDLING CURRENCY, THEN PREPARE TO-GO BOXES WITH TISSUE PAPER WITH BARE HANDS AND FILL BOX WITH CHICKEN USING UTENSILS BUT NOT WASHING HANDS IN BETWEEN HANDLING CURRENCY. INSTRUCTED STAFF THAT THERE MUST EITHER BE A DESIGNATED EMPLOYEE AT THE REGISTER OR INDIVIDUALS AT THE REGISTER HAVE TO WASH THEIR HANDS AFTER HANDLING CURRENCY PRIOR TO PREPARING OR HANDLING FOOD. CRITICAL VIOLATION 7-38-010

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM FEBRUARY 9, 2018 ON REPORT#2144823: (32) OBSERVED A PIECE OF JAGGED STEEL ALONG THE TRIM UP TO THE WALK-IN COOLER DOOR. INSTRUCTED TO REMOVE JAGGED STEEL TO PREVENT WORKPLACE INJURY AND TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. MUST CORRECT VIOLATION IN ONE WEEK. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSEREVED DISCOLORATION BUILDUP ON THE INTERIOR SURFACE OF THE ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSEREVED DISCOLORATION BUILDUP ON THE INTERIOR SURFACE OF THE ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.