BOURGEOIS PIG Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

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: NO PERSON ON SITE DURING THE INSPECTION WITH A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. CERTIFIED FOOD MANAGER WAS TELEPHONED AT THE INITIAL INSPECTION AND ARRIVED APPROXIMATELY 70 MINUTES LATER. REVIEWED THERE MUST BE A CERTIFIED FOOD MANAGER ON SITE WHEN FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF THE UPPER WATER RESERVOIR OF THE ICE MACHINE AND ICE CONTACT SURFACES NOTED WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE FOR CONSUMPTION. INSTRUCTED TO REMOVE ALL BLACK SUBSTANCE, SANITIZE ALL AFFECTED AREAS. DISCARD ALL CONTAMINATED ICE. 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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL PRE-PACKAGED, PREPARED FOODS SUCH AS SANDWICHES, SALADS IN THE GRAB AND GO DISPLAY COOLER MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE BASEMENT PREP HAND WASHING SINK. BETWEEN THE SINK AND THE DRYING CLEAN DISHES AT THE THREE COMPARTMENT SINK.

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD PREPARERS, INCLUDING BARISTAS, MUST WEAR EFFECTIVE HAIR 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS IN ALL FOOD PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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: BASEMENT ICE MACHINE ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER BETWEEN USE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED DIRTY BULK FOOD CONTAINERS IN THE BASEMENT PREP. 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: BADLY STAINED/DIRTY HAND WASHING SINK AND 4 COMPARTMENT SINK AT THE FRONT COFFEE PREP AREA.----NOTED DIRTY SHELVING THROUGHOUT THE FRONT COFFEE PREP AREA, SHELVING THROUGHOUT THE BASEMENT PREP AREA. MUST CLEAN AND MAINTAIN ALL.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: DIRTY TOILET BOWL IN THE REAR 1ST FLOOR WASHROOM. MUST CLEAN AND MAINAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED PILED CARDBOARD BOXES ON THE REAR OUTDOOR STAIRWELL. MUST REMOVE.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING GROUT AND SOME FLOOR TILES MISSING IN SEVERAL AREAS OF THE 1ST FLOOR KITCHEN AND REAR WASHROOM WITH NOTED FOOD/DIRT ACCUMULATION.----EXCESSIVE DUST IN THE CEILING VENT OF THE REAR WASHROOM CEILING VENT. NOTED DIRTY FLOORS THROUGHOUT THE BASEMENT PREP AND FLOOR OF THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN ALL.----PEELING WALL PLASTER IN THE REAR 1ST FLOOR WASHROOM.----BROKEN TILE AND EXPOSED RAW WOOD ON THE WALL HALLWAY LEADING TO THE REAR COFFEE PREP.----MISSING WALL TILES NEXT TO THE 1ST FLOOR KITCHEN ONE COMPARTMENT PREP SINK. MUST REPAIR/REPLACE ALL TO BE SMOOTH AND CLEANABLE.

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: MISSING GROUT AND SOME FLOOR TILES MISSING IN SEVERAL AREAS OF THE 1ST FLOOR KITCHEN AND REAR WASHROOM WITH NOTED FOOD/DIRT ACCUMULATION.----EXCESSIVE DUST IN THE CEILING VENT OF THE REAR WASHROOM CEILING VENT. NOTED DIRTY FLOORS THROUGHOUT THE BASEMENT PREP AND FLOOR OF THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN ALL.----PEELING WALL PLASTER IN THE REAR 1ST FLOOR WASHROOM.----BROKEN TILE AND EXPOSED RAW WOOD ON THE WALL HALLWAY LEADING TO THE REAR COFFEE PREP.----MISSING WALL TILES NEXT TO THE 1ST FLOOR KITCHEN ONE COMPARTMENT PREP SINK. MUST REPAIR/REPLACE ALL TO BE SMOOTH AND CLEANABLE.

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.