Levy Restaurants at Wrigley Field Gets Conditional Pass on Health Inspection - Chicago Stadium

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES, OBSERVED EMPLOYEES HANDLING MONIES AND FOODS WITHOUT CHANGING GLOVES, OR WASHING HANDS, ALSO OBSERVED EMPLOYEES, TOUCHING GARBAGE CONTAINER, AND TOUCHING FOOD WITHOUT CHANGING GLOVES AND WASHING HANDS CRITICAL CITATION ISSUED: 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO RUNNING HOT OR COLD WATER AT OUT DOOR PATIO, POTABLE HAND SICK WITHOUT WATER, INSTRUCTED TO PROVIDE RUNNING HOT AND COLD WATER AT ONCE CRITICAL CITATION ISSUED: 7-38-030

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED AT CONDIMENT STATION, SNEEZE GUARD NOT ADEQUATE, MUST COVER CONDIMENTS AT ONCE, RECOMMEND USING PUMP DISPENSERS FOR ALL CONDIMENTS SERIOUS CITATION ISSUED: 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED AT CONDIMENT STATION, SNEEZE GUARD NOT ADEQUATE, MUST COVER CONDIMENTS AT ONCE, RECOMMEND USING PUMP DISPENSERS FOR ALL CONDIMENTS SERIOUS CITATION ISSUED: 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.