PINSTRIPES Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD: FOOD HANDLER ON THE FOOD LINE WAS PREPARING A SANDWICH AND HANDLING LUNCH MEAT, TOMATO, AND LETTUCE WITH BARE HANDS. ALSO OBSERVED BARTENDER SLICING COCKTAIL FRUIT WITH BARE HANDS. BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED AT ALL TIMES. CRITICAL VIOALATION 7-38-010

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED A HANDLED SCOOP LYING IN THE RISOTTO WITH THE HANDLE FACING DOWN. INSTRUCTED TO STORE SCOOP IN A SEPERATE CONTAINER OR IN THE FOOD WITH THE HANDLE FACING UP.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE STAINED, DEEP GROOVED CUTTING BOARDS ON THE FOOD LINE AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE LOWER COMPARTMENTS OF THE DEEP FRYERS AND THE DRAPES IN THE WALK-IN COOLER TO REMOVE GREASE AND FOOD DEBRIS BUILDUP--MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE LOWER COMPARTMENTS OF THE DEEP FRYERS AND THE DRAPES IN THE WALK-IN COOLER TO REMOVE GREASE AND FOOD DEBRIS BUILDUP--MAINTAIN.

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.