CAFE 353 Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK BLOCKED BY MILK CRATES NEAR COFFEE PREP AREA. ALSO OBSERVED HANDSINK BLOCKED BY LARGE DISH RACKS IN DISH AREA. MANAGER RELOCATED ITEMS TO MAKE HAND SINK EASILY ACCESSIBLE FOR EMPLOYEES TO PROPERLY WASH HANDS. 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: QUAT SANITIZER CONCENTRATION IS MEASURED (IN RED SANITIZER BUCKET) ABOVE THE READING SCALE ON THE QUAT SANITIZER STRIP AND IS EXCEEDING THE MAXIMUM TOXIC LEVEL FOR USE ON FOOD CONTACT SURFACES. CHEMICAL SANITIZER MUST MEET THE CONCENTRATION BETWEEN 150-400PPM. THE MANAGER DILUTED THE SANITIZER WITH WATER WHERE THE SANITZER REACHED A LEVEL OF 300PPM ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: PREPACKAGED FOODS INCLUDING BUT IS NOT LIMITED TO DELI SANDWICHES IN THE DISPLAY CASE, PASTA CONTAINERS IN DISPLAY HOT HOLDING CASE, AND PASTRY ITEMS NEAR SOUP SERVICE STATION IS NOT PROPERLY LABELED. PRE-PACKAGED SANDWICHES AND PASTA DISHES ARE MADE IN THE FACILITY AND PASTRY ITEMS COME FROM LICENSED FACILITY, ALPHA BAKING COMPANY. LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER, 5) FOOD ALLERGENS, 7) SALMONID FISH ADDITIVES (IF) USED. PREPACKAGED PASTRY ITEMS HAVE BEEN REMOVED FROM DISPLAY AND SANDWICH AND PASTA ITEMS HAVE BEEN PROPERLY RE-LABELED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: INSECT CONTROL DEVICE IS OVER FOOD PREP AREA. DEVICES SHALL BE INSTALLED SO THAT: 1)THEY ARE NOT OVER FOOD PREPARATION AREAS, 2) DEAD INSECTS OR INSECT PARTS DO NOT FALL ONTO EXPOSED FOOD, EQUIPMENT, UTENSILS, OR SINGLE SERVICE ITEMS. MANAGER RELOACTED DEVICE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ON DISPLAY NOT PROTECTED FROM CONTAIMINATION LOCATED AT THE END OF THE SALAD BAR STATION. FACILITY WAS PREPARING BURRITOS ON AN ELECTRIC FLAT TOP GRILL ON AND INGREDIENTS WERE LEFT OUT ON CUSTOMER/CONSUMER COUNTER TOPS. FACILITY MUST RELOCATE FOOD PREPARATION ITEMS OR PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS. MANAGER PROVIDED A MOVE-ABLE GUARD IN FRONT OF THE BURRITO PREP STATION AT TIME OF INSPECTION. PRIORITY 7-38-005 CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXES OF DRINKS STORED UNDER DRY STORAGE SHELVING. FACILITY MUST ENSURE ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. MANAGER PROVIDED INVOICE FOR HEAT TEST STRIPS THAT ARE NOW ON DELIVERY FOR THE FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FRYER STATION IS SOILED WITH FOOD DEBRIS. FACILITY 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: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND; ESPRESSO MACHINE IN FRONT AREA AND PANINI PRESS NEAR WALK-IN UNITS. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

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: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND; ESPRESSO MACHINE IN FRONT AREA AND PANINI PRESS NEAR WALK-IN UNITS. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

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.