LITTLE BRANCH CAFE Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED A MINOR SLIGHT BROWNISH SUBSTANCE IN THE INTERIOR OF THE ICE MACHINE LOCATED BY THE ICE MAKER WHERE THE WATER FLOWS. INSTRUCTED TO CLEAN AND SANITIZE.

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.

APPROVED THAWING METHODS USED - Comments: 3-501.13 OBSERVED RAW BEEF THAWING AT ROOM TEMPERATURE IN THE REAR FOOD PREP AREA, AT THE TIME OF THE INSPECTION SAID PRODUCT WAS AT 34F. INSTRUCTED TO PROPERLY THAW ALL TCS FOODS UNDER COLD RUNNING WATER (NOT EXCEEDING 70F) OR IN A REFRIGERATION UNIT AT ALL TIMES. MANAGER PLACED SAID PRODUCT IN THE REFRIGERATOR DURING THE INSPECTION.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED THE FEMALE FOOD HANDLERS AT THE FRONT FOOD PREP AREA PREPPING COFFEE AND SERVING ICE CREAM WITHOUT PROPER HAIR RESTRAINTS SUCH AS HAIR NETS OR BASEBALL CAPS. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED THE FEMALE FOOD HANDLERS AT THE FRONT FOOD PREP AREA PREPPING COFFEE AND SERVING ICE CREAM WITHOUT PROPER HAIR RESTRAINTS SUCH AS HAIR NETS OR BASEBALL CAPS. INSTRUCTED TO PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.