CAFE PARIS Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD PRESENT AT THE FRONT HAND SINK SEPARATING FROM THE DUMP SINK IMMEDIATELY NEXT TO IT. INSTRUCTED MANAGER TO PROVIDE A SPLASH GUARD PROTECTING THE SINKS FROM MISCELLANEOUS SOURCES OF CONTAMINATION.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE IN REAR PREP AREA TO BE WORKING WITH NO EFFECTIVE HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED MANAGER THAT ALL FOOD HANDLING EMPLOYEES MUST WEAR AN EFFECTIVE HAIR RESTRAINT WHILE WORKING WITH FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED VARIOUS SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE DRY STORAGE ROOM WITH SINGLE SERVICE ITEMS IN BASEMENT. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE CLOSET IN THE BASEMENT STORAGE AREA NEXT TO THE REAR BACK OF THE BASEMENT NEAR THE PATIO TO HAVE SIGNIFICANT TRASH, LOOSE PIECES OF METAL, AND SHELF PIECES COVERING THE FLOOR. INSRUCTED TO CLEAN AND REMOVE ALL TRASH AND BROKEN PIECES OF EQUIPMENT. OBSERVED THE HVAC CLOSET BEHIND THE FRONT CASH REGISTER/SERVICE AREA TO HAVE SIGNIFICANT TRASH AND LOOSE COFFEE CUPS AND SUGAR PACKETS ON THE FLOOR IN THE CORNER. INSTRUCTED MANAGER TO REMOVE ALL LOOSE TRASH AND MAINTAIN FREE OF TRASH BUILD UP.

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: OBSERVED THE SMALLER ONE (1) OF THE TWO (2) THREE (3) COMPARTMENT SINKS IN THE REAR PREP AREA TO BE FULLY SHUT OFF, BLOCKED, AND NOT IN USE AT TIME OF INSPECTION. HOT AND COLD WATER TURNED OFF TO THREE (3) COMPARTMENT SINK, AND MANAGER STATES THAT THEY CURRENTLY DO NOT USE IT AS THERE IS NO NEED FOR IT. THE THREE (3) COMPARTMENT SINK IMMEDIATELY NEXT TO IT IS CURRENTLY IN USE AND ADEQUATE SIZE FOR FACILTIY. INSTRUCTED MANAGER TO EITHER REMOVE THE NON-FUNCTIONAL THREE (3) COMPARTMENT SINK IF NOT NECESSARY TO FUNCTION OF THE FACILITY, OR TO REPAIR AND PROVIDE BOTH HOT AND COLD WATER TO ALL BASINS OF THE THREE (3) COMPARTMENT SINK, PER CITY CODE.

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: OBSERVED LIGHT BULB IN BASEMENT DRY STORAGE AREA WITH SINGLE SERVICE ITEMS TO NOT HAVE A PROTECTIVE COVER OR SHATTER RESISTANT BULB. INSTRUCTED MANAGER TO PROVIDE PROTECTIVE SHIELDING ON ALL LIGHTS IN STORAGE AND PREP AREAS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLING EMPLOYEE IN THE FRONT PREP AREA TO NOT HAVE PROOF OF COMPLETION OF A FOOD HANDLER TRAINING COURSE. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLING EMPLOYEE IN THE FRONT PREP AREA TO NOT HAVE PROOF OF COMPLETION OF A FOOD HANDLER TRAINING COURSE. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.