BAHIA BURGER LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED THAT THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED, HANDLED, PREPPED AND/OR SERVED. 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS, TIME TEMPERATURE CONTROL FOR SAFETY, FOODS (PREPARED GROUND BEEF AND BEANS, COOKED RICE, CHICKEN, AND CHOPPED/SLICED FRESH FRUIT (PAPAYA, STRAWBERRIES AND PINEAPLLES) WITHOUT LABELS IN REFRIGERATOR AND FREEZER UNIT(S). INSTRUCTED TO PROVIDE DISCARD OR USE BY LABELS ON PREPARED FOOD ITEMS AND MAINTAIN ON ALL PREPARED FOOD ITEMS HELD ON SITE FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN REFRIGERATOR(S) AND FREEZER(S) UNITS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

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: OBSERVED A 1/4" GAP NEAR THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE REAR OF THE FACILITY, IN THE DRY STORAGE AREA(S), PREP AND NEAR THE DISH WASH AREAS. INSTRUCTED TO STORE PROPERLY AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. OBSERVED FOOD ITEMS STORED IN REFRIGERATOR AND FREEZER UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOOD ITEMS STORED IMPROPERLY IN PLASTIC GROCERY BAGS IN THE FREEZER UNITS. INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND/OR CONTAINERS ONLY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTED STORAGE RACKS IN THE DISPLAY COOLERS. INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS IN THE STORAGE ROOM AND BEHIND THE FREEZER UNITS. INSTRUCTED TO CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS IN THE STORAGE ROOM AND BEHIND THE FREEZER UNITS. INSTRUCTED TO CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.