WHALE FISH & CHICKEN Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK IN REAR DISHWASHING AREA WITH DAMAGED P-TRAP AND OBSTRUCTED BY SUPPLIES, INACCESSIBLE FOR USE BY EMPLOYEES. THE FACILITY HAS A FUNCTIONAL HANDWASHING SINK ON THE WALL DIRECTLY BEHIND THE NON-FUNCTIONAL HANDWASHING SINK. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK P-TRAP AND MAINTAIN HANDWASHING SINK FUNCTIONAL WITH WATER SUPPLY AND AVAILABLE FOR USE BY FOOD EMPLOYEES FOR HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED DISPOSABLE PAPER TOWELS MISSING FROM HANDWASHING SINKS IN THE FOLLOWING AREAS: REAR DISHWASHING AREA AND RESTROOM AREA. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS OR OTHER APPROVED MEANS OF DRYING HANDS AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. THE PERSON IN CHARGE PROVIDED PAPER TOWELS TO ALL HANDWASHING SINKS AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS NOT PROVIDED AT REAR AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE AT 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED INTERNAL AMBIENT AIR THERMOMETER MISSING FROM THE FOLLOWING COLD-HOLDING UNITS: FRONT REACH-IN COOLER, 2-DOOR UPRIGHT CHICKEN COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN ALL EQUIPMENT USED TO COLD-HOLD TCS' FOOD ITEMS AND MAINTAIN THEM AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED INDIVIDUALLY-PACKAGED COLESLAW CONTAINERS IN THE FRONT REACH-IN COOLER TO BE MISSING ADEQUATE FOOD IDENTITY LABELS. INSTRUCTED TO PROVIDE LABELS THAT INCLUDE THE COMMON NAME OF THE FOOD STORED, THE LIST OF INGREDIENTS, THE NAME AND PLACE OF BUSINESS OF THE MANUFACUTURER, AND OTHER STANDARDS OF IDENTITY AS REQUIRED BY THE LAW AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE-USE STYROFOAM CUP USED AS SCOOP IN SEVERAL BULK FOOD CONTAINERS THROUGHOUT KITCHEN AND DRY STORAGE AREAS. INSTRUCTED TO REMOVE SINGLE-USE CUPS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED NONFOOD-CONTACT SURFACES OF VEGETABLE SHREDDER EQUIPMENT IN THE REAR STORAGE AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOIL. 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 NONFOOD-CONTACT SURFACES OF VEGETABLE SHREDDER EQUIPMENT IN THE REAR STORAGE AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOIL. 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.