MR. SUBMARINE Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED UNHYGIENIC PRACTICES BY FOOD HANDLING EMPLOYEES. OBSERVED EMPLOYEE PUT ON A CLEAN PAIR OF GLOVES WITHOUT WASHING HIS HANDS BEFORE MAKING A SANDWICH. ALSO OBSERVED AN EMPLOYEE TAKE MONEY FROM A CUSTOMER AND THEN MAKE A SANDWICH WITHOUT WASHING HIS HANDS BEFORE PUTTING ON A PAIR OF GLOVES. MANAGEMENT INSTRUCTED ON PROPER HANDWASHING PROCEDURES. CRITICAL VIOLATION 7-38-030.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED THE EXPOSED HANDSINK CLOGGED WITH STANDING WATER AFTER IT WAS USED TO WASH HANDS. MANAGEMENT INSTRUCTED TO UNCLOG THE SINK SO THAT IT CAN BE USED FOR HANDWASHING. SERIOUS VIOLATION 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR THE COOLER ACROSS FROM THE DRIVE-THRU WINDOW.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR THE COOLER ACROSS FROM THE DRIVE-THRU WINDOW.

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.