SMACK DAB CHICAGO Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: PRE-SET FLATWARE ON DINING TABLES MUST BE COVER/WRAPPED, PROTECTED FROM CONTAMINATION OR SET AT THE TIME OF SEATING.----MUST NOT HANG CLEAN UTENSILS ABOVE THE HAND WASHING SINK AT THE DISH/COOKS LINE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR OF THE TWO DOORS OF THE COOKS LINE COOLER IN POOR REPAIR WITH EXPOSED INSULATION AND TORN RUBBER GASKETS. MUST REPLACE GASKETS AND INTERIOR DOORS MUST BE SMOOTH AND CLEANABLE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT SHIELD IN THE REAR FOOD PREP AREA. MUST REPLACE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT SHIELD IN THE REAR FOOD PREP AREA. MUST REPLACE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.