MR. SUBMARINE Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE IN REAR PREP AREA WITH GLOVED HANDS HANDLING NO FOOD ITEMS,LIKE: SWEEPING FLOORS, OPEN AND CLOSE REFRIGERATION DOORS ETC,. NO HAND WASHING PRIOR TO GLOVE HANDS AND HANDLED RTE FOODS: SLICED TOMATOES, HAM ETC. ALSO OBSERVED MANAGER REUSING REMOVED GLOVES THAT HE LEFT ON COUNTER AND HANDLED TAKE OUT FOOD PAPER BY PUTTING IS HANDS ON IT AFTER HE HANDLED CASH REGISTRAR WITH REUSED GLOVES.INFORMATION GIVEN ON HAND WASHING AND GLOVES PROCEDURE. PRIORITY VIOLATION:7-38-010,CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK INSTALLED AT REAR PREP AREA (TCS FOOD AREA HANDLED AND SLICED) ACROSS FROM ICE MACHINE. INSTRUCTED TO INSTALL HANDWASHING SINK AT SAID AREA. OBSERVED EMPLOYEE CHANGING GLOVES HOWEVER NO HANDWASHING. PRIORITY FOUNDATION VIOLATION:7-38-030(C),NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT FRONT PREP AREA NOT COMPLETELY ACCESSIBLE DUE TO DIPPING WELL IS INSTALLED AT RIGHT SITE OF SAID SINK. INSTRUCTED TO REMOVE DIPPING WELL OR RELOCATE IT WITH PROPER DRAIN CONNECTION TO A FLOOR DRAIN. PRIORITY FOUNDATION VIOLATION: 7-38-030(C), NO 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABEL FOOD CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: PLASTIC UTENSILS FOR CUSTOMER USE NOT PROPERLY STORED,INVERT SAID UTENSILS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN MIDDLE DOOR OF REACH-IN PREP COOLER AT FRONT PREP AREA, DOOR NOT ABLE TO COMPLETELY CLOSE REMAINS WITH GAP. REPAIR CAUSE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTION DEVICE PROVIDED AT EAST ICE MACHINE WATER LINE,AT PREP/KITCHEN AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.