AIN'T SHE SWEET CAFE BEVERLY Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGN AT FRONT HAND WASHING SINK. MUST PROVIDE.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOOD STORED AT IMPROPER TEMPERATURE IN COOLERS, JERK CHICKEN SALAD 52.7F, SLICED CHICKEN 52.5F, SLICED TOMATOES 49.8F-57F, TURKEY 51.8F, HAM 51.7F, CHEESE 52F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $80 OF PRODUCT. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED PREP COOLERS 51F, 57F AND DISPLAY COOLER 52.3F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLERS AT 41F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR IN STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS SIX INCHES OFF FLOOR.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED. MUST INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.