VENENOS, INC Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN BEVERAGE AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

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 LOW TEMPERATURE DISH MACHINE NOT SANITIZING FOOD EQUIPMENT AND UTENSILS, CHEMICAL PPM 0. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED STYROFOAM CUPS USED AS DISPENSING UTENSILS. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD ITEMS AND LIQUIDS TO PREVENT CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN DINING AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES TO PRTOECT FROM CONTAMINATION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATED DEBRIS ON MULTI-USE DISH RACKS, INTERIOR AND EXTERIOR SUFACES OF COOLERS, FREEZERS, PREP TABLES, CUTTING BOARDS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST BUILDUP ON LIGHT SHIELDS, LIGHT FIXTURES, CEILING TILES, CEILING VENTS, ELECTRICAL OUTLETS, WIRING IN PREP AREAS AND VENTILATION FANS IN WASHROOMS. OBSERVED FOOD DEBRIS ON FLOOR INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING AVAILABLE FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.