WALDO COONEY Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. OBSERVED AN EMPLOYEE HANDLE BREAD AND COOKED CHICKEN BREAST WITH HIS BARE HANDS WHILE MAKING A SANDWICH. INSTRUCTED THAT UTENSILS OR GLOVES MUST BE USED TO HANDLE ANY READY TO EAT FOODS AT ALL TIMES. ESTABLSHMENT WAS INSTRUCTED OF THIS ON SEPTEMBER 5, 2014 IN THE COMMENT SECTION OF THE REPORT. CRITICAL VIOLATION 7-38-010 (A) ISSUED.

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND NO INSPECTION SUMMARY REPORT POSTED FROM PREVIOUS INSPECTION FEB. 7, 2017. NO SUMMARY POSTED AS REQUIRED FOR CUSTOMER VIEW; INSTRUCTED THAT THE SUMMARY MUST BE POSTED AT ALL TIMES. SERIOUS VIOLATION 7-42-010 (B) ISSUED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR BOTTOM OF FRYERS, EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT AND BOTTOM OF PREP TABLE NEXT TO THE FRYER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED DETAIL CLEANING THROUGHOUT KITCHEN UNDER AROUND AND BEHIND ALL KITCHEN EQUIPMENT; CLEAN AND MAINTAIN. OBSERVED SOME FLOOR TILE IN POOR REPAIR IN KITCHEN; REPLACE FLOOR TILE WHERE NEEDED.

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: MUST CLEAN WALLS AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT. CLEAN GREASY PIPES BEHIND COOKING EQUIPMENT THAT ARE ATTACHED TO THE EQUIPMENT. OBSERVED LOOSE WALL COVING AT THE BASE OF THE WALL IN REAR OF THE KITCHEN AND UNDER THE THREE COMP SINK; REATTACH COVING WHERE NEEDED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT. CLEAN GREASY PIPES BEHIND COOKING EQUIPMENT THAT ARE ATTACHED TO THE EQUIPMENT. OBSERVED LOOSE WALL COVING AT THE BASE OF THE WALL IN REAR OF THE KITCHEN AND UNDER THE THREE COMP SINK; REATTACH COVING WHERE NEEDED.

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.