PORTER KITCHEN AND DECK Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Brooms and dust pans stored too close to prep table and clean utensils at rear prep kitchen, instructed to keep a way to prevent contamination.

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.

PERSONAL CLEANLINESS - Comments: Food handler with long beard not wearing beard restraints, instructed to wear.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: In-use utensils stored in stagnate room temp water, instructed to keep under cold running water, or in clean dry container.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: In-use utensils stored in stagnate room temp water, instructed to keep under cold running water, or in clean dry container.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.