TNT Passes Health Inspection - Chicago Restaurant

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: 7-209.11 OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED ABOVE DRY FOOD CONTAINERS ON FRONT KITCHEN AREA DRY STORAGE SHELF. INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CARE ITEMS SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD OR CLEAN EQUIPMENT AND MAINTAIN.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED SINGLE-USE PLASTIC CUPS USED AS SCOOPS IN BULK DRY FOOD CONTAINERS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO REMOVE SINGLE-USE PLASTIC CUPS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAINING.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED SINGLE-USE PLASTIC CUPS USED AS SCOOPS IN BULK DRY FOOD CONTAINERS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO REMOVE SINGLE-USE PLASTIC CUPS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAINING.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.