ANN SATHER'S CAFE Fails Health Inspection - Chicago Restaurant

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED OVER 40 FLYING INSECTS ON WALLS, CEILINGS AND SHELVES AT THE REAR DRY STORAGE AREA AND BY THE HALL WAY LEADING TO THE BATHROOM. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED PREMISE USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 180F; HOWEVER NOTED NO INDICATOR INSIDE THE DISH WASHER OR TEST STRIPS. INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, STRIPS/STICKERS OR THERMOMETER THAT IS WATER-PROOF AND HAS A MAXIMUM TEMPERATURE HOLDING FEATURE. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED PREMISE USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 180F; HOWEVER NOTED NO INDICATOR INSIDE THE DISH WASHER OR TEST STRIPS. INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR, STRIPS/STICKERS OR THERMOMETER THAT IS WATER-PROOF AND HAS A MAXIMUM TEMPERATURE HOLDING FEATURE. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.

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.