BRU COFFEE HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP AT THE FRONT EXPOSED HAND SINK BEHIND THE COFFEE BAR. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL EXPOSED HAND SINKS ON PREMISES AT ALL TIMES. MANAGER PROVIDE SOAP AFTER REALIZING THERE WAS NO SOAP AT THE ABOVE MENTIONED HAND SINK. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS I.E. DELI MEATS, EGGS, CHICKEN, ETC. AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED, HANDLED, AND SERVED. SERIOUS VIOLATION 7-38-012

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DETAIL CLEAN ALL REFRIGERATION GASKETS ON PREMISES TO REMOVE FOOD DEBRIS AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DETAIL CLEAN ALL REFRIGERATION GASKETS ON PREMISES TO REMOVE FOOD DEBRIS AND MAINTAIN.

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.