CAFE COLAO Fails Health Inspection - Chicago Bakery

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER MAKING COFFEE DRINKS WITHOUT WASHING HER BARE HANDS AND HANDLING FOOD SANDWICHES. INSTRUCTED MANAGER TO WASH HANDS PRIOR TO PUTTING ON GLOVES TO HANDLE READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND 3 HANDSINKS IN POOR REPAIR. REAR SINK STOPPER IS STUCK IN DRAIN FRONT AND MIDDLE SINK NO HOT WATER PRESSURE. INSTRUCTED MANAGER TO CORRECT ALL SINKS AND MAINTAIN. PLUMBER ARRIVED ON SITE. FOUND FRONT HANDSINK WITH NO SOAP OR PAPER TOWELS TO WASH HANDS WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE MACHINE WITH SLIMY DARK COLORED BUILD UP AT INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO EMPTY, CLEAN AND SANITIZE MACHINE. MAINTAIN CLEAN AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A)

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP, INTERIOR OF REACH IN COOLERS IN NEED OF CLEANINIG TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER IN PREP AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: HOOD VENTILATION ABOVE SANDWICH STATION IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER IN BASEMENT AND GARAGE MUST BE REMOVE AND OR ORGANIZED. CORRECT AND MAINTAIN AT ALL TIMES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER IN BASEMENT AND GARAGE MUST BE REMOVE AND OR ORGANIZED. CORRECT AND MAINTAIN AT ALL TIMES.

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.