SPACE519 Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATE POSTED IN FACILITY. OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS (CHICKEN, EGGS, ETC.) ARE BEING PREPPED. MUST HAVE A CITY OF CHICAGO FOOD SANIATION MANAGER ON SITE AT ALL TIME WHEN TCS FOOD ARE BEING PREPPED, AND MUST HAVE VALID CERTIFICATE POSTED IN PLAIN VIEW OF CUSTOMERS. PRIORITY FOUDATION VIOLATION 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED OPEN TCS FOOD (CHICKEN, QUICHE, ETC.) DISPENSING AREA WITHOUT REQUIRED HAND SINK. MUST INSTALL EXPOSED, DEDICATED HAND WASHING SINK IN THIS AREA WITH PLUMBED HOT/COLD WATER, SOAP/PAPER TOWELS, AND A HANDWASHING SIGN. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED OPEN TCS FOOD (CHICKEN, QUICHE, ETC.) DISPENSING AREA WITHOUT REQUIRED HAND SINK. MUST INSTALL EXPOSED, DEDICATED HAND WASHING SINK IN THIS AREA WITH PLUMBED HOT/COLD WATER, SOAP/PAPER TOWELS, AND A HANDWASHING SIGN. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO 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.