LOS CHEPES Passes Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED FOOD HANDLER CONSUMING A BANANA WITH GLOVES ON IN FOOD PREP AREA. INSTRUCTED MANAGERS THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED AS LINER UNDER COOKING EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN SO AS SURFACE TO BE SMOOTH AND EASILY CLEAANBLE

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: OBSERVED CARDBOARD USED AS LINER UNDER COOKING EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN SO AS SURFACE TO BE SMOOTH AND EASILY CLEAANBLE

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.