BEOGRAD CAFE AND RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE PROPER HAND WASHING SIGNAGE AT ALL HAND WASHING SINKS.

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 VARIOUS PREPARED TCS FOODS SUCH AS COOKED MEATS, SOUP, SLICED HAM, SHREDDED CHEESE THROUGHOUT REACH-IN AND WALK-IN COOLERS WITHOUT AN EXPIRATION DATE. SOME WITH PREPARATION DATES ONLY. INSTRUCTED ALL PREPARED, READY TO EAT 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: VARIANCE REQUIRED FOR YOGURT MAKING ON THE PREMISES. NOTED LARGE AMOUNTS OF YOGURT MADE AND SOLD ON THE PREMISES. INSTRUCTED TO CONTACT C.D.P.H TO OBTAIN A VARIANCE APPROVAL OR USE COMMERCIALLY PURCHASED YOGURT. PRIORITY FOUNDATION VIOLATION 7-38-005.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 OR USE COMMERCIALLY PURCHASED YOGURT UNTIL VARIANCE IS OBTAINED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. SEE ABOVE VIOLATION #29 FOR CITATION.

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.

GLOVES USED PROPERLY - Comments: EMPLOYEE OBSERVED WASHING DIRTY GLOVED HANDS AT THE HAND WASHING SINK. INSTRUCTED TO DISCARD SOILED GLOVES AND USE NEW, CLEAN GLOVES AS NEEDED. MUST NOT REUSE SOILED GLOVES.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DIRTY PLASTIC SHELVING THROUGHOUT THE BAKERY PREP WALK-IN COOLER. 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: RAW WOODEN MARBLE PREP TABLE BASE AND LEGS MUST BE PAINTED/SEALED IN THE BAKERY PREP AREA.

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: RAW WOODEN WALL AND PLASTIC COVERING ON PARTS OF THE WALL NOTED IN THE BAKERY PREP AREA. MUST PROVIDE SMOOTH CLEANABLE WALLS.-----MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE ALL BASEMENT DRY FOOD STORAGE AND BOX FREEZER FOOD STORAGE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EMPLOYEES PERSONAL BELONGINGS STORED BEHIND THE BAR IN THE BEVERAGE PREPARATION AREA. MUST PROVIDE A DESIGNATED EMPLOYEES STORAGE AREA/LOCKERS FOR EMPLOYEES PERSONAL BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM INSPECTION #2373895 ON 6-17-20 NOT CORRECTED. #6-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. #37- ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.#39-MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE KITCHEN THREE COMPARTMENT SINK BETWEEN THE SINK, CLEAN DISH STORAGE AND CLEAN DISH DRYING RACK.#41- ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.#45- ALL STORED ITEMS THROUGHOUT VARIOUS AREAS THROUGHOUT THE BASEMENT AND IN THE OUTDOOR GARAGE MUST BE ELEVATED AND ORGANIZED FROM THE FLOORS.#49- MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT SHELVING. MUST BE SMOOTH, CLEANABLE, NON-PEELING SURFACE.#51- NO BACKFLOW PREVENTOR LOCATED ON THE WALL WATER NOZZLE WITH ATTACHED HOSE IN THE BASEMENT UNUSED PREP AREA. MUST PROVIDE.#55--MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT ICE MACHINE.-----ALL UNNECESSARY ITEMS STORED THROUGHOUT VARIOUS AREAS OF THE BASEMENT AND THE OUTDOOR GARAGE MUST BE REMOVED TO PREVENT RODENT HARBORING. INSTRUCTED TO CORRECT ALL THE ABOVE PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090.

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 #2373895 ON 6-17-20 NOT CORRECTED. #6-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. #37- ALL BULK FOOD AND SPICE CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.#39-MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE KITCHEN THREE COMPARTMENT SINK BETWEEN THE SINK, CLEAN DISH STORAGE AND CLEAN DISH DRYING RACK.#41- ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.#45- ALL STORED ITEMS THROUGHOUT VARIOUS AREAS THROUGHOUT THE BASEMENT AND IN THE OUTDOOR GARAGE MUST BE ELEVATED AND ORGANIZED FROM THE FLOORS.#49- MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT SHELVING. MUST BE SMOOTH, CLEANABLE, NON-PEELING SURFACE.#51- NO BACKFLOW PREVENTOR LOCATED ON THE WALL WATER NOZZLE WITH ATTACHED HOSE IN THE BASEMENT UNUSED PREP AREA. MUST PROVIDE.#55--MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE THE BASEMENT ICE MACHINE.-----ALL UNNECESSARY ITEMS STORED THROUGHOUT VARIOUS AREAS OF THE BASEMENT AND THE OUTDOOR GARAGE MUST BE REMOVED TO PREVENT RODENT HARBORING. INSTRUCTED TO CORRECT ALL THE ABOVE PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090.

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.