BIA'S CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING TCS FOOD SUCH AS STEAK SANDWICH, EGG SANDWICH, HAM SANDWICH. INSTRUCTED MANAGER THAT CERTIFID FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012, NO CITATION ISSUED. MANAGER CHRISTOPER PATINO ARRIVED ON SITE AT 9:29AM, DURING INSPECTIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL DRY BULK FOOD CONTAINER MUST BE PROPERLY LABELED WITH COMMON NAME OUTSIDE THE CONTAINER.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTH FOR WIPING THE PREP TABLES,CHOPPING BOARD,COOLERS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FRONT HAND WASHING SINK SLOW DRAINING. MUST REPAIR TO HAVE A WELL DRAINING SINK.

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: CLEAN THE FLOOR UNDER AND BEHIND ALL COOKING EQUIPMENT AND COOLERS(WITH DUST AND DEBRIS) 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: VENTILATION HOOD/FILTER ON THE COOK LINE WITH GREASE BUILD-UP. INSTRUCTED TO REMOVE GREASE,CLEAN AND MAINTAIN.

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: ONE EMPLOYEE WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. MUST OBTAIN NEW CERTIFICATE AND MAINTAIN.

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: ONE EMPLOYEE WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. MUST OBTAIN NEW CERTIFICATE AND MAINTAIN.

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.