SAMMY'S BREAKFAST-LUNCH-DINNER 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 FOOD HANDLER TOUCHING READY TO EAT BREAD AND TOAST WITH BARE HANDS WHILE PREPARING MEALS FOR CUSTOMER SERVICE. THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TISSUE, UTENSILS, ETC. CRITICAL VIOLATION 7-38-010A

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED NO CONSUMER ADVISORY POSTED. INSTRUCTED MANAGER TO POST CONSUMER ADVISORY.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL OR PAINT RAW WOOD SHELVING UNDER FRONT COUNTER. REPAIR LEAK AND REMOVE EXCESS WATER INSIDE PIZZA PREP COOLER.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SEPARATE SYRUP, BARBECUE SAUCE AND HOT SAUCE FROM CLEANING EQUIPMENT ON SHELVES UNDER FRONT COUNTER.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SEPARATE SYRUP, BARBECUE SAUCE AND HOT SAUCE FROM CLEANING EQUIPMENT ON SHELVES UNDER FRONT COUNTER.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.