540 CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE 2 DOOR PREP COOLER AT THE DELI STATION TO BE HOLDING IMPROPER TEMPERATURE OF 47 DEGREES, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL IT IS REPAIRED AND HOLDING 40 DEGREES OR BELOW. INSTRUCTED FACILITY THAT UNITS FOR COLD HOLDING MUST BE MAINTAINED AT 40 DEGREES AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS STORED IN THE 2 DOOR REACH IN COOLER AT THE DELI STATION AT IMPROPER TEMPERATURES: POTATO SALAD, 48 DEGREES; PASTA SALAD, 47 DEGREES, COLESLAW, 49 DEGREES. OPERATOR VOLUNTARILY DISCARDED APPROX. 15 LBS WORTH $20 OF PRODUCT. ALSO NOTED CREAM CHEESE STORED AT IMPROPER TEMPERATURE AT AMBIENT TEMPERATURE ON THE SERVICE COUNTER. NOTED APPROX. 4-5 LBS OF CREAM CHEESE WORTH $20 AT 67 DEGREES, WHICH OPERATOR VOLUNTARILY DISCARDED AND DENATURED. INSTRUCTED OPERATOR TO HOLD COLD POTENTIALLY HAZARDOUS FOOD AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED A BOWL BEING USED TO DISPENSE BULK FLOUR IN THE KITCHEN. INSTRUCTED TO PROVIDE A SCOOP WITH A HANDLE TO DISPENSE BULK FOODS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED A BOWL BEING USED TO DISPENSE BULK FLOUR IN THE KITCHEN. INSTRUCTED TO PROVIDE A SCOOP WITH A HANDLE TO DISPENSE BULK FOODS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.