BETHEL FOOD LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCH AS MEATBALL HELD HOT AT 202.3F. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED BOTH FRONT AND REAR HAND WASHING SINK PAPER TOWEL DISPENSERS UNABLE TO DISPENSE TOWELS AND NO PAPER TOWELS AT SINKS AVAILABLE FOR DRYING WASHED HANDS. EMPLOYEE PROVIDED DURING THE INSPECTION. REVIEWED HAND DRYING DEVICES/PAPER TOWELS MUST BE AVAILABLE AT ALL TIMES AT ALL HAND WASHING SINKS. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO INTERNAL THERMOMETER LOCATED INSIDE THE FRON PREP TWO DOOR COOLER. MUST PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO CURRENT PEST CONTROL SERVICE REPORT AVAILABLE FOR REVIEW DURING THIS INSPECTION. LAST PEST SERVICE REPORT DATED 8-11-22. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE A SERVICE REPORT AND ALL OTHER REQUIRED CURRENT DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED MULTIPLE KNIVES USED TO SLICE SANDWICHES BEING IMPROPERLY STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 84.2F. INSTRUCTED HOT WATER CONTAINERS FOR MULTI USE UTENSILS MUST BE A MINIMUM TEMPERATURE OF 135F OR STORE UTENSILS IN A CLEAN CONTAINER, ON A CLEAN PREP SURFACE.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: ALL STORED ITEMS THROUGHOUT THE REAR UNDER METAL RACK SHELVING MUST BE ELEVATED FROM THE FLOORS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

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

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED FLOORS THROUGHOUT THE WALK-IN COOLER WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN. MISSING CEILING TILE IN THE REAR PREP. 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL JACKET BEING STORED ON TOP OF THE REAR PREP TABLE. MUST PROVIDE DESIGNATED LOCKER STORAGE 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ANY EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ANY EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.