SLICE FACTORY PILSEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER USE OF RESTRICTION AND EXCLUSION - Comments: 2-201.11 OBSERVED THE MANAGER HANDLING FOOD AND WASHING DISHES WITH OPEN WOUNDS ON HIS FOREARM. INSTRUCTED TO RESTRICT FROM HANDLING ANY FOODS OR WASHING DISHES OF PROVIDE ADEQUATE BANDAID DRESSING OVER THE OPENED WOUNDS AND NEVER ALLOW ANYONE TO HANDLE FOODS OR WASH DISHES WITH OPEN WOUNDS ON THEIR FOREARMS. MANAGER PROVIDED ADEQUATE BANDAIDS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11 OBSERVED A STAINED CUTTING BOARD WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE DARK STAINS OR REPLACE THE CUTTING BOARD.

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.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED A FOOD HANDLER HANDLING FOOD WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE.

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.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED A FOOD HANDLER HANDLING FOOD WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE.

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.