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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT REAR PREP AREA NOT ACCESSIBLE.ON TOP OF IT A FOOD STRAINER WITH FOOD IN IT.SAID SINK MUST BE ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING, STRAINER WAS REMOVED BY THE EMPLOYEE.EMPLOYEE WERE HANDLING FOODS PRIORITY FOUNDATION VIOLATION: 7-38-030(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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK PROVIDED AT STORAGE/PREP AREA WERE FOOD IS PREPARED,INSTRUCTED TO INSTALL. PRIORITY FOUNDATION VIOLATION:7-38-030(C), NO 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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE PREP COOLER: THREE KIND OF COOKED BEEF AT TEMP OF 52F-53.8F AND 59F; SHREDDED CARROTS SALAD WITH OTHER CONDIMENT AND PRODUCE AT TEMP OF 53.7F; 10 EACH FRESH EGGS AT TEMP OF 58F; COOKED AND PARTIALLY CUT UP POTATOES AT TEMP OF 57.2F; 1 CARTON OF 16oz OF LIQUID EGGS AT TEMP OF 50.2F; 1 GALLON OF MAYO OT TEMP OF 53.2F; ONE CUT TOMATO AT TEMP OF 56.2F; 16oz OF SOUR CREAM AT TEMP OF 57.7F; RAW BEEF AT TEMP OF 48.9F TO 50.1F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.POUNDS AROUND 9,VALUE 30. PRIORITY VIOLATION: 7-38-005.CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP COOLER AT IMPROPER TEMPERATURE: AIR TEMP OF 49.7F TO 57.7F. TCS FOODS STORED INSIDE THE UNIT: COOKED BEEF,FRESH EGGS,LIQUID EGGS ETC.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOOD IN DRY STORAGE MUST BE LABELED WITH COMMON NAME: SALT,SUGAR ETC.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: VENT PIPES AND AIR CONDITION PIPES IN REAR STORAGE/PREP AREA MUST BE ENCLOSED DUE TO DRIPPING CONDENSATION.

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: SURFACE OF FEW CUTTING BOARDS WITH OPEN SEAMS AND DEEP CUTS.MUST REFINISH OR REPLACE SAID CUTTING BOARDS.

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: BROKEN RUBBER GASKETS INSIDE THE DOORS OF PREP COOLER ACROSS FROM COOKING EQUIPMENT AND TWO DOOR REACH-IN COOLER ,MUST REPAIR.ALSO DOOR FROM PREP COOLER NOT ABLE TO COMPLETELY CLOSE,REPAIR ISSUE.

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: MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS IN COOLERS AND FREEZERS. MUST PROVIDE FOOD GRADE DISPOSABLE BAGS OR FOOD GRADE WASHABLE CONTAINERS.

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 FOODS: GRANULATED SALT NOT PROTECTED, BEING STORED INSIDE USED DETERGENT 5 GALLON PLASTIC CONTAINERS IN STORAGE PREP AREA, INSIDE CHEST FREEZER, ALSO FOUND (TCS FOODS) MADE DUMPLINGS, COOKED AND RAW FOOD MEAT INSIDE CARDBOARD BOXES THAT WAS ALREADY USED FOR PRODUCE OR OTHER RAW FOODS. ALL FOODS DISCARDED. POUNDS 10, ESTIMATED VALUE OF $35. PRIORITY VIOLATION 7-38-025 CITATION ISSUED. - COS

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: EXTERIOR OF ALL COOKING EQUIPMENT STOVES, WOODEN CHAIRS IN FOOD PREP, REACH-IN COOLER FOUND DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. -

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: NOTED CARDBOARD BEING USED AS LINER FOR SHELVES INSIDE COOLERS. MUST REMOVE CARDBOARD. SHELF LINING MUST BE SMOOTH AND CLEANABLE. -

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN WALLS BEHIND WHITE CHEST FREEZERS(BETWEEN FLOOR AND ABOVE COVING IN STORAGE/PREP AREA.REPAIR ISSUE

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: BROKEN WALLS BEHIND WHITE CHEST FREEZERS(BETWEEN FLOOR AND ABOVE COVING IN STORAGE/PREP AREA.REPAIR ISSUE

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.