BAI CAFE, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE DISH WASHING/SANITIZING. OBSERVED EMPLOYEE IMPROPERLY WASHING DISHES AT THREE COMPARTMENT SINK. EMPLOYEE USING A BUS PAN WITH SOAPY WATER IN MIDDLE COMPARTMENT AND NOT SANITIZING RINSED DISHES. NO BLEACH OR SANITIZER ON PREMISES. EMPLOYEE WENT TO STORE DURING INSPECTION AND PURCHASED BLEACH. DEMONSTRATED PROPER METHOD TO SET SINK TO WASH RINSE AND SANITIZE.CRITICAL CITATION ISSUED 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE FOODS BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED. 7-38-012. MANAGEMENT ARRIVED AT END OF INSPECTION AFTER BEING TELEPHONED BY EMPLOYEE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST BOTH ICE BOX FREEZERS TO REMOVE EXCESS ICE BUILD UP. MUST CLEAN AND SANITIZE EXTERIOR AND INTERIOR OF 2DOOR COOLERS AT REAR PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD AT COCA COLA COOLER IN CUSTOMER DINING AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE EQUIPMENT NOT IN WORKING ORDER OFF PREMISES(I.E., UPRIGHT COLD HOLDING NEXT TO ICE CREAM FRREZER BOX UNIT AND UNCONNECTED DISHWASHING MACHINE NEXT TO PLASMA FLAT SCREEN TV AT CUSTOMER DINING AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE EQUIPMENT NOT IN WORKING ORDER OFF PREMISES(I.E., UPRIGHT COLD HOLDING NEXT TO ICE CREAM FRREZER BOX UNIT AND UNCONNECTED DISHWASHING MACHINE NEXT TO PLASMA FLAT SCREEN TV AT CUSTOMER DINING AREA.

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.