PAULINES Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSOAP DISPENSOR ON WALL ABOVE UTILITY SINK IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO REMOVE HANDSOAP DISPENSOR AND ENSURE THAT HANDSINKS ARE ONLY BEING USED FOR EMPLOYEES TO WASH THEIR HANDS AND ARE ALWAYS STOCKED WITH SOAP AND PAPERTOWELS AND MAINTAIN.

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: OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTED STORAGE RACKS IN WALK IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON THE INTERIOR SURFACES OF ALL COOLING UNITS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST AND DIRT BUILD-UP ON FLOORS THROUGHOUT THE ESTABLISHMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST AND DIRT BUILD-UP ON FLOORS THROUGHOUT THE ESTABLISHMENT. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.