BLUE DOOR FARM STAND Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR THE TWO COOKS WORKING ON SITE DURING THE INSPECTION. MUST PROVIDE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE COOKS LINE HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BEING BLOCKED BY A LARGE GARBAGE CAN. MANAGER REMOVED. INSTRUCTED TO MAKE SINK ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) 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: FRONT PREP COFFEE STATION HAND WASHING SINK NOTED WITHOUT HAND SOAP. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.

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: NOTED THE SHARDED PAPER TOWEL DISPENSER FOR THE COOKS LINE AND SALAD PREP HAND WASHING SINKS NOT ACCESSIBLE FOR USE. DISPENSER BLOCKED BY TO GO FOOD CONTAINERS. INSTRUCTED THE PAPER TOWEL DISPENSER MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.

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 SEPARATED AND PROTECTED - Comments: OBSERVED A CONTAINER OF RAW EGG WHITES DIRECTLY ON TOP OF A CONTAINER OF READY TO EAT ROASTED CARROT HUMMUS INSIDE THE WALK-IN COOLER. HUMMUS DISCARDED. REVIEWED THE PROPER STORAGE OF RAW AND RTE FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED THE INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE FOR CONSUMPTION IS MADE WITH LARGE AMOUNTS OF BLACK SLIME SUBSTANCE ON ICE CONTACT SURFACES AND DRIPPING DOWN INTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF ALL AREAS AFFECTED. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED THE DISHROOM LARGE CHEMICAL SANITIZING DISH WASHING MACHINE NOT PROPERLY DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. NOTED 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS. INSTRUCTED TO USE THE THREE COMPARTMENT SINK OR OTHER DISHWASHINGS MACHINES ON SITE THAT ARE PROPERLY OPERATING FOR DISHWASHING USE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY SANITIZING. 7-38-025 PRIORITY VIOLATION 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 HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 10 LBS COOKED HASH BROWN PATTIES AT AN IMPROPER TEMPERATURE OF 71.9F BEING STORED ON TRAYS ON A FOOD CART ON THE COOKS LINE. CERTIFIED FOOD MANAGER/CHEF STATED THE PATTIES WERE MADE AT 11 AM. TEMPERATURE WAS TAKEN AT 4 PM. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED PREPARED ROASTED CARROT HUMMUS AT IMPROPER COLD HOLDING TEMPERATURES IN THE FOLLOWING COOLERS. 3LBS INSIDE THE WALK-IN COOLER AT 50.9F, 1 LB INSIDE THE COOKS LINE TWO DOOR REACH-IN COOLER AT 46.4F. ALSO NOTED 2 LBS COOKED MASHED POTATOES IN SAME COOKS LINE COOLER AT 67.8F AND 15 LBS COOKED, DICED CHICKEN NOT DATE LABELED, IN A DEEP COVERED CONTAINER INSIDE THE WALK-IN COOLER AT 45.5F. ALL COOLERS NOTED AT ADEQUATE TEMPERATURES. ALL FOOD DISCARDED. REVIEWED PROPER COOLING METHODS FOR PREPARED FOODS, PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #21 FOR CITATION.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED THE FOLLOWING PREPARED TCS FOODS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. 15 LBS COOKED, DICED CHICKEN, 20 LBS CUT PREPARED LEAFY GREENS, MASHED POTATOES AND SOUP WITH A PREPARATION DATE ONLY OF OF 2/8 AND 2/6. ALL FOODS DISCARDED. REVIEWED PROPER DATE LABELING OF PREPARED TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 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: NOTED SOME MENU ITEM DO NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED.SUCH AS SOME EGG ITEMS AND BURGERS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.

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.

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

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS, DISHWASHERS MUST WEAR EFFECTIVE HAIR/BEARD RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP AT THE ICE MACHINE NOTED IMPROPERLY STORED INSIDE THE ICE WITH HANDLE IN ICE. MUST STORE IN A CLEAN CONTAINER OR HANDLE INVERTED FROM THE ICE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: ALL STORED ITEMS THROUGHOUT THE REAR HALLWAY STORAGE MUST BE ELEVATED FROM THE FLOORS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL TOGO FOOD CONTAINERS MUST BE PROPERLY STORED INVERTED AND AWAY FROM HANDWASHING SINKS, PAPER TOWEL DISPENSERS AND ALL OTHER MEANS OF POSSIBLE CONTAMINATION.

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: NOTED CLOTH STRING BEING USED AS AN ATTACHMENT TO THE FOOD PEELER AND CORER. FOOD UTENSILS MUST BE A CLEANABLE MATERIAL.

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: INTERIOR OF THE UPPER PORTION VENT OPENINGS IN THE COOKS LINE LEFT COOLER WITH FOOD DEBRIS. MUST CLEAN 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR AND EXTERIOR FONT COFFEE STATION CABINETS WITH COFFEE SPILLAGE AND DEBRIS. MUST CLEAN 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: WALLS AT THE UTILITY SERVICE SINK AND THREE COMPARTMENT SINK WITH BLACKENED MOLD. MUST CLEAN AND MAINTAIN.----OPEN GAP/SEAM WITH EXPOSED RAW WOOD AT THE UTILITY SERVICE SINK. MUST REPAIR TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.---FLOOR SURROUNDING THE FRONT COFFEE STATION DISH WASHING MACHINE WITH DIRT, DEBRIS AND POOLING LIQUID. MUST CLEAN AND MAINTAIN.----CEILING ABOVE THE SECOND FLOOR BAR NOTED WITH ROUGH, UNEVEN FIRE RETARDANT. INSTRUCTED TO INSTALL A SMOOTH CLEANABLE CEILING ABOVE THE SECOND FLOOR BAR, WHERE ICE AND BEVERAGES ARE PREPARED AND SERVED.

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: EXCESSIVE GREASE AND DUST ACCUMULATION INSIDE THE COOKS LINE HOOD FILTERS. MUST CLEAN 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.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR SOME OF THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE FOR ALL.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR SOME OF THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE FOR ALL.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.