BLUE DOOR FARM STAND TOO Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED CERTIFIED MANAGER REPORTED ON SITE AFTER HE WAS INFORMED OF THE INSPECTION BY EMPLOYEE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: CERTIFIED FOOD MANAGER NOT ON SITE WHILE TCS FOOD WERE PREPARED AND SERVED: CHICKEN,SOUPS,CUT AVOCADOS ETC. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. CERTIFIED MANAGER REPORTED ON SITE AFTER HE WAS INFORMED OF THE INSPECTION BY EMPLOYEE. PRIORITY FOUNDATION: 7-38-012.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.

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: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST INSTALL HAND-SINK IN FRONT PREP AREA WITH HOT & COLD RUNNING WATER, SOAP AND PARER TOWELS, PER CITY CODE. MUST INSTALL AND MAINTAIN. PRIORITY FOUNDATION, 7-38-030(C)

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: HANDWASHING SINK IN DISH ROOM NOT ACCESSIBLE: IN FRONT OF IT 4 CRATES FULL OF RAW POTATOES ON TOP OF THAT A CUTTING BOARD WITH A POT WITH POTATOES INSIDE AND A KNIFE BY THE POT. UPON MY REQUEST MANAGER REMOVED MENTIONED ITEMS.PRIORITY FOUNDATION VIOLATION:7-38-038(C)

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 COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER TEMPERATURE FROM TWO PREP COOLER: SLICED HAM AT TEMP OF 47.3 TO 51.6F; SLICED TURKEY AT TEMP OF 52F; COOKED DICED RED PEPPERS AT TEMP 55.4F; FETA CHEESE AT TEMP OF 51F; BLUE CHEESE AT TEMP OF 50.5F; CUT GUACAMOLE AT TEMP OF 51.6F,GOAT CHEESE AT TEMP OF 51; CHICKEN BREAST AT TEMP OF 51F;HUMMUS AT TEMP OF 48.6F; PESTO AT TEMP OF 53.3F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. TOTAL POUNDS 10,VALUE 25 PRIORITY FOUNDATION VIOLATION:7-38-005

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 PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS(COOKED CHICKEN). FOOD DISCARDED. POUNDS 5,VALUE 10 PRIORITY FOUNDATION VIOLATION:7-38-005.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND TWO PREP COOLERS WITH ADEQUATE AIR TEMP: 47F TO 53F. COLD UNIT MUST MAINTAIN TEMP OF 41F AND BELOW.TAGGED BOTH UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005

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: THERMOMETERS ARE BROKEN IN TWO DIFFERENT COOLER,INSTRUCTED TO REPLACE

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE FOR MEASURING FOOD TEMPERATURES. MUST PROVIDE PRIORITY FOUNDATION VIOLATION VIOLATION:7-38-005.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL BROWNIES AND COOKIES SOLD AT FRONT COUNTER WITH INGREDIENTS, NAME AND PLACE OF MANUFACTURER, PACKER OR DISTRIBUTOR. INSTRUCTED TO MAINTAIN.

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: A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES TO WIPE CUTTING BOARDS 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDE A PROPER KNIFE HOLDER.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN LID AT (EAST) PREP COOLER,NORTH PREP COOLER DOORS ARE REPAIRED WITH CARDBOARD AND TAPE,MUST REPAIR/REPLACE DOORS AND LID TO MAINTAIN ADEQUATE TEMPERATURE

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING LEVELS FOR THE THREE COMPARTMENT SINK THAT WAS SET AND POTS BEING WASHED. MUST PROVIDE QUATERNARY TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO QUATERNARY CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING LEVELS FOR THE THREE COMPARTMENT SINK THAT WAS SET AND POTS BEING WASHED. MUST PROVIDE QUATERNARY TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.