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S & S Restaurant

823 W RANDOLPH ST, CHICAGO, IL 60607 · Restaurant

2 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Cooked rice in a strainer is draining on top of the clean dishes in the sink drain board. --------------------------------------------------------------------------------
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Cooks must wear an apron over their street clothes. All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair.
  2. Canvass

    8 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. Raw bacon is being stored with cooked sausages in a steam table pan next to the grill, sausages discarded and the bacon cooked at this time.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. No soap or towels were to be found in both of the exposed handsinks in the kitchen.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. The following violations were documented on 11/17/10 on report # 120219 and are still not corrected. (32) The knife holder is dirty and the prep table shelves are rusty. (33) The rear 2-door cooler gaskets are still damaged and not sealing the door. (34) The floors are dirty for corner to corner.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Cooked rice in a strainer is draining on top of the clean dishes in the sink drain board.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean the grease off the exhaust hood inside and out. Remove and clean, rinse sanitize and maintain the rear prep area cutting board daily.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. Wash, rinse and sanitize all of the equipment inside and out until it is clean and sanitary.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Cooks must wear an apron over their street clothes. All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Keep the ice scoops in a sanitary container or holder upstairs and downstairs.