PASS W/ CONDITIONS
Risk 1 (High)
CAFE L'APPETITIO Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 7, 2019
Canvass
License #2555547
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT REAR HAND WASH SINK LOCATED NEAR ENTRANCE TO COFFEE AND BAKERY SECTION. INSTRUCTED TO INSTALL AND MAINTAIN.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT THE FOLLOWING IMPROPER TEMPERATURES: EGGS BETWEEN 47.1-48.2F, TURKEY SAUSAGE AT 53.1F, AND MILK AT 50.1F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 20 LBS OF PRODUCTS VALUED AT APPROXIMATELY $30. INSTRUCTED TO MAINTAIN ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT THE FOLLOWING IMPROPER TEMPERATURES: EGGS BETWEEN 47.1-48.2F, TURKEY SAUSAGE AT 53.1F, AND MILK AT 50.1F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 20 LBS OF PRODUCTS VALUED AT APPROXIMATELY $30. INSTRUCTED TO MAINTAIN ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection