BEOGRAD CAFE AND RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. MUST PROVIDE A VERIFIED, WRITTEN EMPLOYEE HEALTH POLICY FOR EVERY EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

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: OBSERVED A TABLE AND CHAIRS INSIDE THE MAIN KITCHEN WITH FOOD AND BEVERAGE AT THE TABLE FOR STAFF. INSTRUCTED TO REMOVE THE TABLE AND CHAIRS. EMPLOYEES MUST HAVE EMPLOYEE MEALS IN THE DINING ROOM.

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 DISH MACHINE HAND WASHING SINK. MANAGEMENT PROVIDED DURING THE INSPECTION. MUST PROVIDE AT ALL TIMES. 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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW PORK BEING STORED ON TOP SHELVING DIRECTLY ABOVE COOKED SOUP AND COOKED CABBAGE INSIDE THE WALK-IN COOLER. INSTRUCTED ALL RAW, ANIMAL ORIGIN FOODS MUST BE STORED SEPARATED FROM PREPARED READY TO EAT FOODS AND PROTECTED AT ALL TIMES. FOODS DISCARDED. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS PREPARED READY TO EAT FOODS NOT LABELED. FOODS SUCH AS COOKED SOUP, COOKED BEEF IN THE WALK-IN COOLER, SLICED ASSORTED DELI MEATS INSIDE A PREP COOLER AND PREPARED CHEESE SAUCE. INSTRUCTED TO DATE LABEL ALL TCS PREPARED READY TO EAT FOODS HELD LONGER THAN 24 HOURS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION. 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED A CAN OF "RAID" BRAND ANT & ROACH INSECTICIDE AT THE KITCHEN THREE COMPARTMENT SINK LABELED FOR HOUSEHOLD USE ONLY. MUST NOT USE FOR RETAIL ESTABLISHMENTS. INSECTICIDE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: VARIANCE REQUIRED FOR YOGURT MAKING ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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: MUST OBTAIN VARIANCE APPROVAL BY C.D.P.H. FOR YOGURT MAKING ON PREMISES.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE KITCHEN THREE COMPARTMENT SINK BETWEEN THE SINK, CLEAN DISH STORAGE AND CLEAN DISH DRYING RACK.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD 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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT VARIOUS AREAS THROUGHOUT THE BASEMENT AND IN THE OUTDOOR GARAGE MUST BE ELEVATED AND ORGANIZED 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: INTERIOR DOOR OF THE KITCHEN TALL REACH-IN FREEZER IN POOR REPAIR WITH EXPOSED INSULATION. MUST REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.----WOODEN FOOD STORAGE CABINET IN THE BAKERY PREP IN POOR REPAIR WITH PEELING, BROKEN WOOD. MUST REPLACE/REPAIR.

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 TIN FOIL AS LINER FOR EQUIPMENT SHELVING. MUST BE SMOOTH, CLEANABLE, NON-PEELING SURFACE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO BACK FLOW PREVENTOR LOCATED ON THE WALL WATER NOZZLE WITH ATTACHED HOSE IN THE BASEMENT UNUSED PREP AREA. MUST PROVIDE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT USE CARDBOARD AS MATTING FOR THE FLOOR IN THE WALK-IN COOLER. MUST USE WASHABLE MATS.

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: PAINT GALLONS STORED NOTED ON THE FLOOR IN THE PASTRY DISPLAY PREP AREA. HYDROLIC OIL GALLONS STORED ON THE FLOOR NEXT TO THE FLOOR STAND MIXERS IN THE BAKERY PREP AREA. MUST NOT STORE IN FOOD PREPARATION AREAS-----ALL UNNECESSARY ITEMS STORED THROUGHOUT VARIOUS AREAS OF THE BASEMENT AND THE OUTDOOR GARAGE MUST BE REMOVED TO PREVENT RODENT HARBORING.

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: BASEBOARD FLOOR COVING UNDER THE KITCHEN THREE COMPARTMENT SINK WITH OPEN HOLES, MISSING DAMAGED CERAMIC COVING TILES. INSTRUCTED TO SEAL/REPAIR/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: BASEBOARD FLOOR COVING UNDER THE KITCHEN THREE COMPARTMENT SINK WITH OPEN HOLES, MISSING DAMAGED CERAMIC COVING TILES. INSTRUCTED TO SEAL/REPAIR/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.