Food Safety Report: Basant, 1939-1943 W Byron St, Chicago, Il, USA.

1939 West Byron Street, Chicago, 60613 Illinois, United States

Report date: Nov 2, 2022
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted no hot running water at employee (men and women) bathroom handwashing sinks. The temperature of the water was 64. 5f at the time of inspection. Instructed to have hot and cold running at all hand wash sinks. Also, instructed to have employees wash their hands in the food prep area after using the bathroom. Priority violation 7-38-030(c), citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no handwashing signage at the handwashing sink at the bar and the men and women's toilet room. Instructed to provide handwashing signage and maintain at all handwashing sinks in the facility.

38. Insects, rodents, & animals not present
- comments: observed a small opening at the side of the exit door going to the outdoor garbage receptacles. Instructed to rodent proof said door and maintain.

39. Contamination prevented during food preparation, storage & display
- comments: observed the handwashing sink is behind a dish cleaning device used for cleaning the bar utensils. Instructed to cover the dish cleaning device in front of the handwashing sink to prevent contamination.

39. Contamination prevented during food preparation, storage & display
- comments: observed the deep-frying unit with grease under the ventilation hood not covered. Instructed to cover said deep-frying unit while not in use to prevent contamination.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed on the drainboard of the three-compartment sink spoons and forks not inverted. Also, under the shelving units in the food prep area there were pans and to- go containers not inverted. Instructed invert all said equipment and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed in the basement in the dry goods storage closet, for the bar area, the shelving units were raw wood. Instructed to seal or paint with food-grade paint to make the said shelving units smooth and easily cleanable, and maintained.

49. Non-food/food contact surfaces clean
- comments: observed the equipment under the ventilation hood with food splatters and dried food residue on the side of the cooking equipment. Instructed to clean and maintain said cooking equipment.

55. Physical facilities installed, maintained & clean
- comments: observed slight build-up on the floors under the equipment at the bar area. Instructed to clean and maintain said floors.

Source: chicago.gov