BAI CAFE, INC. Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICIES FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED EMPLOYEE DRINKING TEA FROM AN OPEN CUP IN THE FOOD PREP AREA AND STORING CUP ON CUTTING BOARD. MUST NOT EAT/DRINK IN FOOD PREPARATION AREAS.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS LOCATED AT THE HAND WASHING SINK IN THE DISH/KITCHEN AREA WHILE FOODS WERE BEING PREPARED. MUST PROVIDE AT ALL TIMES. 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: OBSERVED THE HAND WASHING SINK IN THE FOOD PREP AREA BEING USED AS A PREP SINK, BLOCKED BY A FOOD STRAINER INSIDE THE SINK. REVIEWED THAT THE HAND WASHING SINK IS FOR HAND WASHING PURPOSES ONLY AND MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE ABOVE VIOLATION #10 FOR CITATION.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED THE FOLLOWING FOODS NOTED THROUGHOUT THE COOLERS NOT PROPERLY DATE LABELED WITH AND EXPIRATION DATE. NO DATES ON ANY FOODS. COOKED RICE BIRYANI, COOKED MEAT SOUPS, MEAT STUFFED PASTRY, COOKED RICE, COOKED NOODLES. INSTRUCTED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: NOTED BUSINESS MAKES HOMEMADE YOGURT. NO VARIANCE APPROVAL DOCUMENTATION FROM THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. MUST OBTAIN APPROVAL FROM C.D.P.H FOR YOGURT MAKING AND MAINTAIN APPROVAL DOCUMENTATION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.

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: NO VARIANCE/HACCP PLAN ON SITE FOR SPECIALIZED PROCESSING METHOD OF YOGURT MAKING ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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: REAR KITCHEN EXIT SCREENED DOOR NOTED WITH METAL SCREEN THAT HAS LARGE OPENINGS ALLOWING FLY ENTRY. MUST PROVIDE A TIGHT FITTING MESH SCREEN. ALSO NOTED OPEN GAPS ON THE BOTTOM THRESHOLD AND SIDES OF THE SCREEN DOOR. MUST PROVIDE A TIGHT FITTING SCREENED DOOR ON ALL SIDES.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS MUST BE STORED IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED A KNIFE STORED BETWEEN THE WALL AND ELECTRICAL PIPING IN THE SMALL PREP ROOM. MUST PROPERLY STORE UTENSILS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL ITEMS THROUGHOUT THE REAR KITCHEN STORAGE CLOSET AND SMALL PREP ROOM MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: WOODEN SHELVING ON THE WALL ABOVE THE THREE COMPARTMENT SINK AND AT THE DISH MACHINE IN EXTREMELY POOR REPAIR. WOOD IS ROTTED, CRACKED, BROKEN AND REPAIRED WITH TINFOIL. MUST REPLACE/REPAIR SHELVING TO BE SMOOTH AND 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS THROUGHOUT ALL COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT.

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: INTERIOR OF THE DINING ROOM DISPLAY COOLER DIRTY WITH SPILLED POOLING LIQUID. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING CEILING VENTILATION COVER IN THE WASHROOM. MUST REPLACE.

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: FLOORS THROUGHOUT THE KITCHEN, UNDER THE THREE COMPARTMENT SINK, UNDER ALL COOKING EQUIPMENT, BEHIND BOX FREEZERS AND IN ALL PREP AREAS WITH DIRT AND DEBRIS. MUST CLEAN ALL FLOORS AND MAINTAIN.

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: NOTED MOPS IMPROPERLY STORED IN THE UTILITY SERVICE SINK. SOILED MOPS HEADS STORED INSIDE AN EXTREMELY DIRTY MOP BUCKET. TOOLS MUST BE PROPERLY STORED, MOP HEADS INVERTED AT MOP SINK.

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.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM INSPECTION #2303451 ON 7-22-19 NOT CORRECTED. NO HANDWASHING SINK PROVIDED AT STORAGE/PREP AREA WERE FOOD IS PREPARED, INSTRUCTED TO INSTALL.#47- SURFACE OF FEW CUTTING BOARDS WITH OPEN SEAMS AND DEEP CUTS.MUST REFINISH OR REPLACE SAID CUTTING BOARDS.#57- NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE FOR ALL REQUIRED EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM INSPECTION #2303451 ON 7-22-19 NOT CORRECTED. NO HANDWASHING SINK PROVIDED AT STORAGE/PREP AREA WERE FOOD IS PREPARED, INSTRUCTED TO INSTALL.#47- SURFACE OF FEW CUTTING BOARDS WITH OPEN SEAMS AND DEEP CUTS.MUST REFINISH OR REPLACE SAID CUTTING BOARDS.#57- NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE FOR ALL REQUIRED EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED AT THIS TIME.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.