TWEET Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES. NOTED THE COOKS LINE EMPLOYEE HANDLING READY TO EAT LETTUCE AND TOMATO WITH BARE HAND. ALSO NOTED OTHER COOK CRACKING RAW EGGS THEN HANDLE READY TO EAT LETTUCE AND TOMATO WITHOUT CHANGING GLOVES. DISHWASHER NOTED HANDLING DIRTY DISHES WITH BARE HANDS THEN HANDLE CLEAN DISHES WITHOUT WASHING HANDS. REVIEWED WITH MANAGEMENT THE PROPER USAGE OF GLOVES, WASHING HANDS BEFORE AND AFTER EACH GLOVE USE. WASHING HANDS BETWEEN HANDLING RAW THEN READY TO EAT FOODS AND DIRTY, THEN CLEAN DISHES. CRITICAL VIOLATION. 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: INADEQUATE HAND WASHING FACILITIES. NO PAPER TOWELS AT THE KITCHEN/DISH EXPOSED HAND WASHING SINK. MANAGEMENT PROVIDED. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. INTERIOR OF THE LARGE ICE MACHINE WITH BLACK SLIME SUBSTANCE ON ICE CONTACT SURFACES IN THE UPPER WATER RESERVOIR OF THE ICE MACHINE THAT IS USED AND PREPARING ICE FOR HUMAN CONSUMPTION AND DRIPPING DOWN INTO THE ICE BIN. INSTRUCTED TO CLEAN AND SANITIZE ALL INTERIOR OF THE ICE MACHINE AND REMOVE ALL BLACK SUBSTANCE. ALSO NOTED RAW EGGS BEING STORED INSIDE THE COOKS LINE TALL REACH-IN COOLER DIRECTLY OVER UNCOVERED, READY TO EAT PARSLEY, PRE-PACKAGED BUTTER CUPS AND OTHER PREPARED FOODS. MANAGEMENT REMOVED. REVIEWED PROPER STORAGE OF RAW FOODS. SERIOUS VIOLATION 7-38-005(A).

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL PRE-SET TABLES IN DINING ROOM MUST HAVE GLASSWARE INVERTED.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: TORN RUBBER DOOR GASKETS ON COOKS LINE THREE DOOR AND ONE DOOR COOLERS. MUST REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR BEHIND THE COOKS LINE TALL REACH-IN COOLER (GLASS DOORS) WITH FOOD DEBRIS AND POOLING LIQUID. MUST CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: EXCESSIVE DUST ON THE CEILING VENT ABOVE THE LARGE ICE MACHINE. MUST CLEAN AND MAINTAIN. WALLS AT THE KITCHEN/DISH EXPOSED HAND SINK WITH DIRT, SPLATTER. MUST CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS ON THE COOKS LINE WHERE RAW AND READY TO EAT FOODS ARE HANDLED AND PREPARED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS ON THE COOKS LINE WHERE RAW AND READY TO EAT FOODS ARE HANDLED AND PREPARED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.