TIMOTHY O'TOOLE'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINKS AT CENTRAL BAR AREA MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

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 IN-USE CENTRAL BAR AREA DISH MACHINE (NEAR RESTROOMS) WITH CHLORINE SANITIZER CONCENTRATION 0.00 PPM. INSTRUCTED TO CEASE USE OF DISH MACHINE FOR WAREWASHING UNTIL REPAIRED. PERSON-IN-CHARGE HAD MACHINE SERVICED BY LICENSED TECHNICIAN ON-SITE, WITH CHLORINE SANITIZER CONCENTRATION OF 100.00 PPM AFTER REPAIR ON-SITE. PRIORITY VIOLATION. 7-38-025 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INTERIOR CAVITY NONFOOD-CONTACT SURFACE OF DEEP FRYERS AT MAIN COOK LINE TO BE SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INTERIOR CAVITY NONFOOD-CONTACT SURFACE OF DEEP FRYERS AT MAIN COOK LINE TO BE SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.