SOMERSET/DEVEREAUX Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER (EXPEDITER) LOCATED IN LINE/PREP KITCHEN AREA GARNISH PANCAKES WITH FRESH MINT USING BARE HANDS. FOOD EMPLOYEES MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. INSTRUCTED TO DISCARD. PRIORITY VIOLATION. CITATION ISSUED. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND STRAINER IN HANDWASHING SINK LOCATED AT MAIN BAR. A HANDWASHING SINK MAY NOT BE USED FOR PURPOSES OTHER THAN HANDWASHING. INSTRUCTED MANAGER TO REMOVE STRAINER. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH MACHINE SANITIZING GLASS CUPS AT 10 PARTS PER MILLION AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-005. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH MACHINE SANITIZING GLASS CUPS AT 10 PARTS PER MILLION AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-005. 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.