CAFE CON LECHE D' NOCHE Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED FOODS STORED INSIDE ABOVE MENTIONED 2- DOOR PREP COOLER SUCH AS 4LBS. SLICED HAM 51.3F,8LBS. SHREEDED LETTUCE 53.2F-62.1F,5LBS. CUT LETTUCE 59.2F,5LBS. DICED TOMATOES 50.5F,6LBS. SLICED TOMATOES 48.6F,2.5LBS. PICO DEL GALLO 47.5F,11.25LBS. SHREEDED COOKED CHICKEN 63.3F,60.3F,44.9F.7.5LBS. DICED COOKED CHICKEN 75.2F-93.3F,4.5LBS. QUARTED TOMATOES 45.9F,4LBS. SHREEDED COOKED PORK 44.9F,4LBS. COOKED BLACK BEANS 53.6F-57.7F,1LBS. COOKED CORN 56.7F,8LBS. COOKED ONIONS 92.1F,8LBS. DICED COOKED STEAK 66.7F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING OF FOODS AT 41.0F OR BELOW.78.75LBS. $230.25.(PRIORITY 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 NO DATE MARKINGS FOR TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU.MUST PORVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER AT 53.8F WITH TCS READY TO EAT FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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: OBSERVED AN APPX."1/2-3/4" GAP ALONG BOTTOM OF FRONT AND REAR PATIO ,SIDE DOORS.MUST MAKE DOORS TIGHT FITTING.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 20 OR MORE LIVE SMALL FLIES ON UPPER WALLS IN SERVICE AREA,OUTSIDE OF TOILETROOMS,INSIDE OF GARBAGE CAN IN WAIT STATION AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/10/19.(PRIORITY FOUNDATION 7-38-020(A)

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: MUST PROVIDE A SPLASH GUARD BETWEEN HAND SINK AND 3- COMPARTMENT SINK IN BAR AREA

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE FOIL FROM LID OF GREASE TRAP AT DISH MACHINE.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST MAKE COUNTER TOP UNDERNEATH SMALL TABLE TOP REFRIGERATOR SMOOTH AND EASILY CLEANABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH 2- DOOR PREP COOLERS AND WALK IN COOLER.

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: OBSERVED NO CHEMICAL TEST KIT USED FOR QUATERNARY TABLETS AT MAIN 3- COMPARTMENT SINK IN DISH WASHING AREA TO CHECK SANITIZING SOLUTION PPM'S.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS AND ICE BUILD UP IN REACH IN FREEZER IN BASEMENT,GRILL TABLE,FANGUARD COVERS IN WALK IN COOLER.

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: MUST CLEAN DUST BUILD UP FROM VENTILATION COVERS IN PREP AND DISH WASHING AREAS.

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: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN BAR AREA,DAMAGED FLOOR NEAR FLOOR DRAIN IN 1ST. MAIN PREP AREA,DAMAGED CEILING IN BASEMENT NEAR STAIR CASE.LOOSE WALL JACK IN MAIN PREP AREA

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: MUST CLEAN DUST BUILD UP ON CEILING TILES IN PREP/DISH WASHING AREA AND WALLS IN BAR AREA.

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: MUST CLEAN DEBRIS BUILD UP FROM FLOOR THROUGHOUT PREMISES AND BAR AREA.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN GREASE BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN GREASE BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.