LITTLE BRANCH CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED MANAGER WASH HANDS WITH GLOVES ON. INSTRUCTED MANAGER TO REMOVE GLOVES IN ORDER TO PROPERLY WASH HANDS. PRIORITY VIOLATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DISH MACHINE NOT DISPENSING SANITIZER.CHLORINE SANITIZER CONCENTRATION MEASURED AT 0PPM AT DISH MACHINE. INSTRUCTED MANAGER TO REPAIR DISH MACHINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DISH MACHINE NOT DISPENSING SANITIZER.CHLORINE SANITIZER CONCENTRATION MEASURED AT 0PPM AT DISH MACHINE. INSTRUCTED MANAGER TO REPAIR DISH MACHINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

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.