Portage Park Senior Satellite Center Passes Health Inspection - Chicago Golden diner

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.13 SOAP AND PAPER TOWEL DISPENSER FOR PREP HAND WASHING SINK LOCATED OVER A PREP TABLE AJACENT TO SINK. MUST RELOCATE THE SOAP AND TOWEL DISPENSER TO THE HAND WASHING SINK.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION. SHELVING MUST ALLOW ACCESS TO FLOORS FOR CLEANING AND MONITORING.

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: 4-202.16 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION. SHELVING MUST ALLOW ACCESS TO FLOORS FOR CLEANING AND MONITORING.

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.