BLUE DOOR FARM STAND Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED ONE COOK WITH GLOVED HANDS DISCARDING AT OPENED GARBAGE CONTAINER INVOICE BY PUSHING DOWN INTO THE GARBAGE CONTAINER, THAN HANDLING CUSTOMER ORDER INVOICE FROM AUTOMATIC MACHINE,WIPED WITH DIRTY LINEN CLOTH CUTTING BOARD AND GLOVED HANDS, WITHOUT REMOVING GLOVES PICKED UP BREAD AND MADE SANDWICHES FOR CUSTOMERS. NO REMOVAL OF GLOVES NOR HAND WASHING. AT MY ARRIVAL OBSERVED EMPLOYEE AT SALAD AREA WAS HANDLING READY TO EAT PRODUCTS WITH ONE GLOVED HAND( CHOPPED KALE AND OTHER SALADS,ETC),PRODUCTS WAS HANDLED WITH BOTH HANDS,ALSO WIPED HANDS WITH LINEN CLOTH AND GLOVED THE OTHER HAND. OBSERVED DISH WASHER HANDLING DIRTY DISHES AND HANDLE AND STORED CLEAN DISHES WITHOUT HAND WASHING.OBSERVED EMPLOYEES NOT WASHING HANDS PRIOR TO GLOVE THEIR HANDS.INFORMATION ON HAND WASHING AND FOOD GLOVE PROCEDURE GIVEN TO BOTH CERTIFIED MANAGERS. MANAGER/CHEF SOLVED PRESENTLY THE ISSUED. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND EXPOSED HAND SINK AT SALAD PREP AREA NOT ACCESSIBLE,ON TOP THE WASH BOWL WAS STORED THREE USED STAINLESS BOWLS. EXPOSED HAND SINK AT COFFEE STATION, IN FRONT OF WASH BOWL, 4 EMPTY WATER BOTTLES,INSIDE A USED MILK METAL CONTAINER,ICE CUBES AND LEMON SLICES. EXPOSED HAND SINK AT SECOND FLOOR BAR AREA WAS USED FOR DUMP SINK,METAL STRAINER AT WASH BOWL. UPON MY REQUEST ALL EXPOSED HAND SINKS WERE ACCESSIBLE FOR HAND WASHING. INSTRUCTED EXPOSED HAND SINKS MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING PREPARATION/STORAGE. FOUND LAMB CHOPS STORED ON TOP DEFROSTED FISH ON SHELF INSIDE THE WALK-IN COOLER. FOOD COOKED AND NON COOKED FOOD STACKED ON TOP EACH OTHER,PARTIALLY COVERED OR NO COVERS AT ALL,ALSO RAW FOOD WAS COVERED AND STORED ON FLOOR UNDER THE LAST SHELF INSIDE THE WALK-IN COOLER. FOUND A SMALL KETTLE UNCOVERED WITH SOUP STORED ON FLOOR BY THE EXPOSED HAND SINK AT REAR PREP AREA,6 KNIVES STORED BETWEEN THE WALL AND PREP TABLE AT REAR PREP AREA. TWO WHITE CUTTING BOARDS AND THREE CLEAN METAL PANS STORED ON FLOOR BY THE LEG OF THE THREE COMPARTMENT SINK. ALSO OBSERVED EMPLOYEE EATING LUNCH (SOUP)IN THE KITCHEN ON TOP CUTTING BOARDS AND PREP TABLES. ONE EMPLOYEE WAS EATING AND CHOPPING FOODS.INFORMATION GIVEN HOW TO STORE FOOD IN WALK-IN COOLER.CLEAN MULTI USE UTENSILS MUST BE STORED ON SHELVES AND NO ONE MUST CONSUMING FOOD IN THE KITCHEN. MUST PROVIDE A DESIGNATE AREA. SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: EVIDENCE OF SMALL FLIES AND HOUSE FLIES ON PREMISES. TWO HOUSE FLIES IN REAR PREP AREA ON WALL BY THE FOOD CART,5 SMALL FLIES IN DISH ROOM/PREP AREA; 2 HOUSE FLIES AT FRONT SERVING AND MAIN KITCHEN,5 SMALL FIES AT BAR(SECOND FLOOR),ALSO THREE HOUSE FLIES IN DINING AREA(SECOND FLOOR),EMPLOYEE TRYING TO KILL FLIES AS THEY WERE EATING LUNCH.INSTRUCTED TO REMOVE FLIES, CLEAN,SANITIZE AND MAINTAIN MENTIONED AREAS.CONTACT PEST CONTROL. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5-24-17,REPORT#2050974 #30-CONSUMER ADVISORY, REGARDING CONSUMPTION OF UNDERCOOKED ANIMAL FOODS, NOT POSTED. MUST POST VISIBLE TO CUSOTMERS #32-MUST RE-TREAT ALL EXPOSED RAW WOOD THROUGHOUT PREMISES AND MAINTAIN. #34 MUST CLEAN FLOORS BEHIND BAR ON 2ND FLOOR. #38-INSTALL SPLASH GUARD AT EXPOSED HAND SINK BEHIND BAR ON 2ND FLOOR. INSTRUCTED TO MAINTAIN. TODAY 10-16-17 WE OBSERVED SAME VIOLATIONS. 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: WATER BOTTLES ON SITE HAS SMALL MOUTH,UNABLE TO WASH,RINSE AND SANITIZE.INSTRUCTED TO PROVIDE WATER BOTTLES WITH LARGER MOUTH.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND SINK IS NEEDED AT DISH ROOM BY LOW TEMP DISH MACHINE,MUST PROVIDE SOAP,PAPER TOWELS/HAND DRYING DEVICE. A DUMP SINK IS NEEDED AT SECOND FLOOR BAR AREA. MUST BE INSTALL UNDER CITY PLUMBING CODE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND SINK IS NEEDED AT DISH ROOM BY LOW TEMP DISH MACHINE,MUST PROVIDE SOAP,PAPER TOWELS/HAND DRYING DEVICE. A DUMP SINK IS NEEDED AT SECOND FLOOR BAR AREA. MUST BE INSTALL UNDER CITY PLUMBING CODE.

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.