PASS W/ CONDITIONS
Risk 1 (High)
BAI CAFE, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 22, 2019
Canvass Re-Inspection
License #2078772
5
Total Violations
1
Critical
1
Major
3
Minor
Violations Cited by Chicago Health Inspector
5
Violation #10
CRITICAL
Violation Details
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
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #39
MAJOR
Violation Details
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.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #47
MINOR
Violation Details
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.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 Inspector Comments: SURFACE OF FEW CUTTING BOARDS WITH OPEN SEAMS AND DEEP CUTS.MUST REFINISH OR REPLACE SAID CUTTING BOARDS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 Inspector Comments: SURFACE OF FEW CUTTING BOARDS WITH OPEN SEAMS AND DEEP CUTS.MUST REFINISH OR REPLACE SAID CUTTING BOARDS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection