LOS ALTOS DE LA SIERRA Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE DISHWASHING AREA AND EMPLOYEE BATHROOM. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO SOAP AT HAND WASH SINK AT THE FRON COUNTER. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED NO SPLASHGUARD BETWEEN DISHWASHIN/PREP EXPOSED HAND SINK AND PREP TABLE. MUST INSTALL A WASHABLE SPLASHGUARD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.