STEINGOLD'S OF CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEE WHILE WEARING GLOVES PERFORMED THE FOLLOWING:- --WENT TO THE WALK-IN COOLER WITH GLOVES ON AND BACK TO CONTINUE PREPPING FOOD --WIPED HANDS WITH GLOVES ON THE WASH CLOTH AND USED THE WASHCLOTH TO WIPE THE PREP TABLE, ALL WITHOUT CHANGING GLOVES OR WASHING HANDS --WIPED GLOVES ON THE APRON AND PANTS; WIPED THEIR HAT AND CONTINUED PREPPING ALL WITHOUT CHANGING GLOVES OR WASHING HANDS DISCUSSED WITH MANAGEMENT WHILE WEARING GLOVES. THEY MUST BE CHANGED WHEN MOVING FROM ONE PREP AREA TO ANOTHER AND WHEN CHANGING TASK.PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED HAND WASH SINKS AT THE FOOD PREP AREA INACCESSIBLE WITH A TRASH CAN, BOSS PAN, AND FOOD TRAY RACK IN FRONT OF SINK. ALSO NOTED ANOTHER HAND WASHING SINK WITH KNIVES INSIDE THE SINK. THE MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE KNIVES, TRASH CAN, BOSS PAN, AND RACK FROM THE HAND WASH SINKS. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. 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: NOTED EMPLOYEE USING A WASHCLOTH TO WIPE THE INSIDE OF A WET FOOD STORAGE CONTAINER WITHOUT LETTING IT AIR DRY. INSTRUCTED ALWAYS TO ALLOW FOOD CONTAINERS TO AIR DRY ON A DRYING RACK AFTER EACH WASH. PRIORITY FOUNDATION VIOLATION #7-38-005

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPECIALLY WHEN NOT IN USE

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

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: NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

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.