BLUE DOOR FARM STAND Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK INSTALLED AT LOW TEMP DISH MACHINE ROOM. INSTRUCTED TO INSTALL SAID SINK. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND COLD TCS FOODS AT IMPROPER TEMPERATURE STORED IN TWO DIFFERENT UNITS AT PREP AREA. BLANCHED POTATOES AT TEMP OF 47.6F; SLICED TOMATOES AT TEMP OF 46 .5F; GUACAMOLE AT TEMP OF 53.6F; POTATOES SALADS AT TEMP OF 46.5F TO 50F; VARIOUS KIND OF CHEESE AT TEMP OF 45.4F TO 46F; SLICED HAM AT TEMP OF 45. SLICED TURKEY AT TEMP OF 44.9F TO 45.6F.COOKED PASTA AT TEMP OF 45.9F TO 46F . CHOPPED GARLIC IN OIL 47.9F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER. POUNDS 11,VALUE 55. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS, ETC. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND TWO PREP COOLER AT IMPROPER TEMPERATURE: AIR TEMP OF 48.6F INSIDE THE NORTH PREP COOLER,SOUTH PREP COOLER AT TEMP OF 50F,THEIR OWNER THERMOMETER SHOWED AMBIENT AT IMPROPER TEMPERATURE. OBSERVED WATER LEAKING ON FLOOR FROM INSDE MENTIONED UNITS. MUST MAINTAIN AIR TEMP OF 41F AND BELOW. TAGGED UNITS "HELD FOR INSPECTION", DO NOT USE.REPAIR CAUSE. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: STEM METAL THERMOMETER ON SITE FOR MEASURING FOOD TEMPERATURES NOT IN WORKING CONDITION(BROKEN NOT ABLE TO RECORD FOOD TEMPERATURE). MUST PROVIDE SAID THERMOMETER. PRIORITY FOUNDATION VIOLATION:7-38-005. CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SPLASH GUARD IS NEEDED AT BOTH SIDE OF HANDWASHING SINK BETWEEN ICE BIN AND THREE COMPARTMENT SINK AT SECOND FLOOR BAR. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 OUT C 09/17/2020 ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 OUT C 09/17/2020 ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.