SAMMY'S TOUCH Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EMPLOYEE ONLY WASH AND RINSE DISHES WITHOUT THE RINSE AND SANITIZING COMPARTMENTS SET UP. INSTRUCTED MANAGEMENT ALWAYS TO SET UP THE SINK WHEN WASHING DISHWARE. MANAGER IMMEDIATELY SET UP THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION 7-38-025, CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE OF THE TWO DOOR COLD HOLD UNIT AT THE REAR DISHWASHING/FOOD PREP AREA AND AT THE FRONT FOOD PREP AREA NEXT TO THE GYRO UNIT. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE CONDIMENTS STORED UNDER THE LEDGE OF THE HOT HOLDING UNITS NOT COVERED, WHILE NOT IN USE. INSTRUCTED TO COVER SAID CONDIMENTS 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED THE FACILITY MISSING ONE SINK STOPPER FOR THE THREE COMPARMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE TABLE ELEVATING GRILL IN THE FRONT FOOD PREP AREA WITH BURNT RESIDUE BUILD UP. INSTRUCTED TO 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SLIGHT GREASE BUILD UP ON THE OUTSIDE GREASE RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SLIGHT GREASE BUILD UP ON THE OUTSIDE GREASE RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.