OLIVIA'S TASTE INC Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL HANDSINKS (KITCHEN,WASHROOMS).

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE THE KITCHEN 2 DOOR PREP COOLER DIRECTLY ACROSS THE COOKING STOVES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: : INSTRUCTED MANAGER TO PROPERLY LABEL AND MAINTAIN BULK FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC).

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER DIRECTLY ACROSS THE COOKING STOVES.INSTRUCTED MANAGEMENT TO REPLACE THE TORN DOOR GASKETS.

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 FROZEN FOODS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE FREEZERS. INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS OR 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: OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE FREEZERS. INSTRUCTED MANAGEMENT TO USE ONLY FOOD GRADE STORAGE BAGS OR 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.