AUTEA SWEETS & EATS Gets Conditional Pass on Health Inspection - Chicago Restaurant

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED NO VARIANCE/HACCP PLAN APPROVAL ON SITE FOR SPECIAL PROCESS FOR DRYING PORK BELLY. 13 PIECES OF PORK BELLY FOUND HANGING ON METAL HOOKS ON A WIRE SHELF NEAR THE REAR EXIT DOOR OF THE PREP AREA TEMPERATURES RANGED 68.0F-70.0F. INSTRUCTED PERSON IN CHARGE THAT DOCUMENTATION AND PROCEDURES MUST BE SUBMITTED AND APPROVED BY CDPH BEFORE PERFORMING SUCH SPECIALIZED FOOD PROCESSES. MUST BE MAINTAINED. APPROXIMATELY 12LBS AT $68 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: FOUND NO VARIANCE OR HACCP PLAN ON SITE FOR DRYING PORK ON SITE. INSTRUCTED TO SUBMIT A VARIANCE OR HACCP PLAN TO CDPH FOR APPROVAL. ALL SPECIAL PROCESSES FOR FOOD ITEMS MUST BE PROHIBITED. PRIORITY FOUNDATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #29.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: OBSERVED VARIOUS MICELLANEOUS SOURCES OF CONTAMINATION DURING THE INSPECTION. FOUND ICE SCOOP IMPROPERLY STORED IN THE ICE MACHINE, A CONTAINER OF TEA SUBMERGED INSIDE THE ICE MACHINE, AND A CUP STORED INSIDE THE ICE BIN AT THE FRONT PREP/ SERVICE AREA. INSTRUCTED TO PROPERLY STORE ICE SCOOP, REFRAIN FROM STORING FOOD/ BEVERAGE STORAGE CONTAINERS INSIDE THE ICE MACHINE, AND UTILIZE UTENSILS WITH HANDLES TO TRANFER ICE.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14: OBSERVED YELLOW WIPING CLOTHS THROUGHOUT PREP AREAS. INSTRUCTED TO ENSURE WIPING CLOTHS ARE ONLY BEING USED N FOOD CONTACT SURFACES AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11: OBSERVED THE HOT WATER KNOB AT THE HANDWASHING SINK IN THE FRONT PREP/SERVICE AREA NOT ABLE TO OPERATE HOT WATER. HOT WATER HAS TO BE TURNED ON/OFF AT THE LOWER WATER VALVE. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C): OBSERVED THE INSIDES OF THE CABINETS IN THE REAR FOOD PREP/DISHWASHING AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE DEBRIS AND DEEP CLEAN MENTIONED CABINETS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C): OBSERVED THE INSIDES OF THE CABINETS IN THE REAR FOOD PREP/DISHWASHING AREA IN NEED OF CLEANING. INSTRUCTED TO REMOVE DEBRIS AND DEEP CLEAN MENTIONED CABINETS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.