CAFE ISTANBUL Fails Health Inspection - Chicago Restaurant

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED MUSSELS STORED IN REFRIGERATOR WITHOUT TAGS. INSTRUCTED TO PROPERLY DATE AND MAINTAIN SHELLSTOCK TAGS ON SITE FOR AT LEAST 90 DAYS AFTER SELLING LAST MUSSEL AND DATE SHELLSTOCK TAGS WITH DATE OF LAST ITEM SOLD. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED BEANS) NOT PROPERLY DATED AND STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005

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: ACCORDING TO THE MANAGER'S STATEMENT, THE FACILITY SERVES UNDERCOOKED FOOD, SUCH AS STEAKS, WITHOUT REMINDER, DISCLOSURE, OR IDENTIFICATION. INSTRUCTED TO ADD REMINDERS, DISCLOSURE, AND IDENTIFICATION TO ALL VERSIONS OF THE MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION WAS 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORED ON THE FLOOR IN A WALK-IN COOLER. MUST KEEP 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORED OUTSIDE THE FACILITY BY THE BACK EXIT DOOR. INSTRUCTED TO REMOVE AND MAINTAIN TO PREVENT HARBORAGE OF PEST.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SMALL LEAK FROM PIPES UNDER 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR THE LEAK AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SMALL LEAK FROM PIPES UNDER 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR THE LEAK AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.