MP SQUARED SUBS, LLC Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO RUNNING HOT WATER AT BOTH WASHROOMS HANDWASH SINKS. EMPLOYEES WASHROOM HANDWASH SINK WATER TEMPERATURE AT 90.0 F AND CUSTOMERS WASHROOM HANDWASH SINK AT 84.0 F. INSTRUCTED MANAGER BOTH WASHROOMS HANDWASH SINKS MUST HAVE HOT WATER AT A MINIMAL 100.0 F AT SAID SINKS BY DATE OF REINSPECTION. 2 DAY WORKAROUND. PRIORITY VIOLATION 7-38-030(C).

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: FOUND NO RUNNING HOT WATER AT BOTH WASHROOMS HANDWASH SINKS. EMPLOYEES WASHROOM HANDWASH SINK WATER TEMPERATURE AT 90.0 F AND CUSTOMERS WASHROOM HANDWASH SINK AT 84.0 F. INSTRUCTED MANAGER BOTH WASHROOMS HANDWASH SINKS MUST HAVE HOT WATER AT A MINIMAL 100.0 F AT SAID SINKS BY DATE OF REINSPECTION. 2 DAY WORKAROUND. PRIORITY VIOLATION 7-38-030(C).

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.