All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE CLEANING COUNTER TOP(COFFEE GRINDER),GARBAGE LID AND OTHER TASK,THAN WITHOUT WASHING HANDS TOUCHED SERVING TISSUE AND READY TO EAT PRODUCTS(TOP OF CUP CAKE AND MUFFIN).INSTUCTED TO WASH HANDS PRIOR TO TOUCH FOOD PRODUCTS AND FOOD.CRITICAL VIOLATION:7-38-010(A) HOOOO58978-12 All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.EXPOSED FOOD MUST BE PROPERLY STORED(FRONT COUNTER),COVER IT.
WIPING CLOTHES STORED ON TOP OF PREP TABLES MUST PROPERLY STORE IN A SANITIZING SOLUTION WHEN NOT IN USE. MUST LABEL BULK FOOD STORAGE CONTAINERS IN REAR PREP AREA. REMOVE UNNECESSARY ARTICLES AND CLUTTER FROM EMPLOYEES BATHROOM TO PREVENT RODENT HARBORAGE.
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