BIA'S CAFE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE REACH IN COOLER. MILK AT 44.6F, 10 GALLONS; HAM AT 43.5-44.7F, 42LBS. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR LOWER INSIDE THE REACH IN COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $548.00, TOTAL 42 LBS, 10 GALLON.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF SANDWICH, EMPANADAS,TURKEY SANDWICH, MILKSHAKES ETC. TWO CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON THE WALL BUT THE SAID PERSONS ARE NOT ON SITE. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #2049825 DATED 5/4/17. #36-SEAL GAP AROUND PIPES THRU-OUT THE ESTABLISHMENT AND MAINTAIN. #38-EXPOSED HAND SINK IN THE FRONT PREP AREA SLOW DRAINING. MUST REPAIR TO HAVE A WELL DRAINING SINK. MUST INSTALL A BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET. SERIOUS VIOLATION 7-42-090

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND GROCERY BAG BEING USED TO STORE FROZEN BREAD AND MEATS. MUST REPLACE WITH FOOD GRADE STORAGE BAG.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLEANING EQUIPMENTS(DUST PANS, BROOMS, MOP) STORE IN THE PREP AREA BY THE COOLER. INSTRUCTED TO STORE CLEANING EQUIPMENTS BY THE MOP SINK AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLEANING EQUIPMENTS(DUST PANS, BROOMS, MOP) STORE IN THE PREP AREA BY THE COOLER. INSTRUCTED TO STORE CLEANING EQUIPMENTS BY THE MOP SINK AREA.

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.