ALEX'S CATERING Fails Health Inspection - Chicago Mobile food dispenser

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHEN TCS FOODS (EG BEEF, CHICKEN, PORK, TACO, PIZZA, FLAUTAS ETC.) ARE BEING HANDLED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 (a) NO CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: EXPOSED HAND SINK NOT PROPERLY MAINTAINED. NO HOT AND COLD RUNNING WATER AVAILABLE. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION VIOLATION 3-38-030 (C) CITATION ISSUED

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.

FOOD OBTAINED FROM APPROVED SOURCE - Comments: UNABLE TO PROVIDE FOOD SOURCE (SUPPLIER NAME, ADDRESS, RECEIPTS) OF FOOD PRODUCTS (COOKED BEEF, PORK, CHICKEN, TACOS, FLAUTAS, TORTAS ETC) FOR SALE. INSTRUCTED PERSON IN CHARGE, ALL FOOD PRODUCTS FOR SALE MUST HAVE PROOF OF AN APPROVED FOOD SOURCE AND LICENSURE OF FOOD SOURCE. FOOD PRODUCTS DISCARDED ($250.00) PRIORITY VIOLATION VIOLATION 7-38-005 CITATION ISSUED

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE INSIDE HOT HOLDING UNIT. NOTED INTERNAL TEMPERATURE OF THE SAID FOOD PRODUCTS: BEEF AT 107.8F, PORK AT 116.7F, SAUTEED SCRAMBLED EGGS AT 125.2F, FRIED CHICKEN AT 118.9F, STEAK TORTA AT 114.8F, PEPPER AND EGG SANDWICH AT 119.7F, CHICKEN FLAUTAS AT 120.2F, SAUSAGE PIZZA AT 109.9F. INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF 135F OR ABOVE AND COLD HOLDING TEMPERATURE OF 41F OR BELOW. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $250.00, TOTAL WEIGHT 100 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE. NOTED INTERNAL TEMPERATURE OF PICO DE GALLO AT 47.5 AND SHREDDED LETTUCE AT 44.4F. TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #21

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE HOT HOLDING UNIT

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED MOBILE FOOD DISPENSER SELLING AND DISPLAYING OPEN FOODS (PIZZA, FRIED CHICKEN, PORK, CHICKEN, BEEF STEAK, EGGS, TORTILLA ETC) FOR SELF SERVICE BY CUSTOMERS. MOBILE FOOD DISPENSER MUST ONLY SELL INDIVIDUALLY PRE-PACKAGED FOODS THAT ARE TOTALLY ENCLOSED IN A WRAPPER OR CONTAINER AND WHICH HAVE BEEN MANUFACTURED, PREPARED OR WRAPPED IN A LICENSED FOOD ESTABLISHMENT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED MOBILE FOOD DISPENSER SELLING AND DISPLAYING OPEN FOODS (PIZZA, FRIED CHICKEN, PORK, CHICKEN, BEEF STEAK, EGGS, TORTILLA ETC) FOR SELF SERVICE BY CUSTOMERS. MOBILE FOOD DISPENSER MUST ONLY SELL INDIVIDUALLY PRE-PACKAGED FOODS THAT ARE TOTALLY ENCLOSED IN A WRAPPER OR CONTAINER AND WHICH HAVE BEEN MANUFACTURED, PREPARED OR WRAPPED IN A LICENSED FOOD ESTABLISHMENT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.