ST. REST COUNTRY KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE REAR FOOD PREP AREA/DISHWASHING AREA AND AT THE FRONT FOOD SERVING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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: OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 P.P.M. THE DISHWASHING MACHINE WAS NOT IN USE. THE UNIT WAS REPAIRED BEFORE THE CONCLUSION OF THE INSPECTION. INSTRUCTED TO MAINTAIN. PRIORITY VIOLATION 7-38-025, NO 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 COLD HOLDING UNIT WITH SODAS AND DESSERT. 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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS AT ALL TIMES.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KITCHENWARE (SHEET TRAYS AND BOWLS) AND TABLEWARE (GLASS PLATES) NOT INVERTED ON THE SHELVING UNITS NEAR THE HOT HOLDING UNITS AT THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT ALL MENTIONED ITEMS AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KITCHENWARE (SHEET TRAYS AND BOWLS) AND TABLEWARE (GLASS PLATES) NOT INVERTED ON THE SHELVING UNITS NEAR THE HOT HOLDING UNITS AT THE REAR FOOD PREP AREA. INSTRUCTED TO INVERT ALL MENTIONED ITEMS AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.