BIEN ME SABE VENEZUELAN CAFE & RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 2-301.14(A). OBSERVED ONE EMPLOYEE WITH GLOVED HANDS TALKING TO THE OTHER COOK SCRATCHING WITH HER PINKY FINGER HER HAIR LINE AT BACK OF THE NECK, THEN CONTINUED THE TASK OF HANDLING FOOD, CONTINUE TO COOK AND PUT IT ON PLATE TO BE SERVED TO CUSTOMER; EMPLOYEES TOUCHING EQUIPMENT, GOING IN AND OUT OF THE KITCHEN WITH GLOVED HANDS, SWITCHING TASKS AND HANDLING FOOD. OBSERVED NO HAND WASHING BY EMPLOYEES WHEN GLOVES ARE CHANGED NO HAND WASHING PRIOR TO PUTTING GLOVES ON HANDS. MANAGER ON SITE DEMONSTRATED TO EMPLOYEE HOW TO WASH HANDS AND PROPER GLOVE USAGE. PRIORITY VIOLATION:7-38-010.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203.11(A) NO HAND WASHING SINK PROVIDED AT COFFEE/SMOOTHIE FRONT PREP AREA. EMPLOYEE NOT WASHING HANDS IN THE KITCHEN. ALSO, HAND WASHING SINK MUST BE INSTALL IN BASEMENT AREA, OBSERVED: TWO PREP TABLES (ONE STAINLESS SURFACE, THE OTHER WITH A HEAVY THICK CUTTING BOARD), USED SPICES, PAPER TOWELS, FLOUR RESIDUE ON TOP THE WOOD EDGE OF THE WHITE CHEST FREEZER ETC. MUST INSTALL A SINK CONVENIENT USE BY EMPLOYEE FOR HAND WASHING, OR REMOVE ALL PREP TABLES, USED SPICES, FLOUR ETC. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14: **C** Handwashing Signage 6-301.11 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HAND WASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. -

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: 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11(A) (B) FOUND NO DISCLOSURE AND REMINDER ON MENU. INSTRUCTED FACILITY TO PROVIDE AN APPROPRIATE DISCLOSURE AND REMINDER AND TO MAINTAIN.INSTRUCTED TO PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. -

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 (B)(1) OBSERVED WIPING CLOTHS FOR WIPING COUNTERS NOT STORED IN CHEMICAL SANITIZER BETWEEN USES. MUST HOLD WIPING CLOTHS IN SANITIZER SOLUTION AND PROPER CONCENTRATION.

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: 4-904.13 (A) OBSERVED UTENSILS AND GLASSES ON TOP THE DINING TABLE NOT PROTECTED.TABLEWARE THAT IS SHOULD BE PROTECTED FROM CONTAMINATION BY WRAPPED,COVERED OR INVERTED

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: 4-202.16 INTERIOR OF ICE MACHINE/ICE BIN NOT MAINTAINED. LEFT WHITE PANEL IS BROKEN WITH A PIECE OF PLASTIC PANEL HANGING, ALSO INSULATION IS UNCOVERED. INSTRUCTED TO REPLACE SAID PANEL. ICE IS USED FOR HUMAN CONSUMPTION.

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: 4-601.11.OBSERVED BROKEN GREASY ALUMINUM FOIL USED FOR SHELF LINER AND TO COVER LID OF GREASE TRAP UNDER DISH MACHINE,INSTRUCTED TO REMOVE 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.13 (A) INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN PREP AREA BEHIND AND UNDER COOKING EQUIPMENT,DISH MACHINE AND THROUGHOUT PREMISES INCLUDED BASEMENT AREA. IF BASEMENT IS USED FOR PREP AREA,FLOOR MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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: 6-501.11 FOUND BROKEN FLOOR TILES UNDER THE WEST SMALL PREP COOLER BY THE COOKING EQUIPMENT,MUST REPLACE SAID TILES. CHIPPED AND POROUS CEMENT FLOOR IN BASEMENT PREP AREA/STORAGE AREA,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. 6-201.16(A).RAW WOOD PANELS(WITH EXCESS SPIDER WEBS) ABOVE PREP TABLES IN PREP AREA BASEMENT,INSTRUCTED TO PROVIDE CEILING IN PREP AREA AND THROUGHOUT THE DRY STORAGE AREA(SAME BASEMENT).WALL AND CEILING COVERING MATERIALS SHALL BE ATTACHED SO THEY ARE EASILY CLEANABLE,OR REMOVE TABLES, OPENED SPICES,ETC.

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: 6-501.11 FOUND BROKEN FLOOR TILES UNDER THE WEST SMALL PREP COOLER BY THE COOKING EQUIPMENT,MUST REPLACE SAID TILES. CHIPPED AND POROUS CEMENT FLOOR IN BASEMENT PREP AREA/STORAGE AREA,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. 6-201.16(A).RAW WOOD PANELS(WITH EXCESS SPIDER WEBS) ABOVE PREP TABLES IN PREP AREA BASEMENT,INSTRUCTED TO PROVIDE CEILING IN PREP AREA AND THROUGHOUT THE DRY STORAGE AREA(SAME BASEMENT).WALL AND CEILING COVERING MATERIALS SHALL BE ATTACHED SO THEY ARE EASILY CLEANABLE,OR REMOVE TABLES, OPENED SPICES,ETC.

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.