CAFE CON LECHE D' NOCHE Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Inspector Comments: Violation Codes: 2-102.14(O) Inspector 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 DATE MARKING AND DISPOSITION - Comments: Inspector Comments: Violation Codes: 3-501.17 Inspector 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: Inspector Comments: Violation Codes: 3-603.11 Inspector 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Inspector Comments: Violation Codes: 3-302.12 Inspector 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Inspector Comments: Violation Codes: 3-307.11 Inspector 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: Inspector Comments: Violation Codes: 4-101.19 Inspector Comments: MUST REMOVE FOIL FROM LID OF GREASE TRAP AT DISH MACHINE.MUST REMOVE RUST FROM SHELVING UNITS IN 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Inspector Comments: Violation Codes: 4-601.11(C) Inspector 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: Inspector Comments: Violation Codes: 6-201.17 Inspector 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: Inspector Comments: Violation Codes: 6-501.13 Inspector 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: Violation Codes: 6-201.11 Inspector 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: Inspector Comments: Violation Codes: 6-201.13 Inspector Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES/GROUT 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Inspector Comments: Violation Codes: 6-501.14 Inspector 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: Inspector Comments: Violation Codes: 6-501.14 Inspector 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.