TASTE FOOD AND WINE Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT RESTROOM LOCATED NEAR BACK EXIT, USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: SOME FOOD IS STORED IN FOOD CONTAINERS WITHOUT PROPER LABELS. MUST LABEL

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: BOXES OF SINGLE USE ARTICLES STORED ON THE FLOOR IN THE STORAGE AREA. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: BOXES OF SINGLE USE ARTICLES STORED ON THE FLOOR IN THE STORAGE AREA. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.