CAFE ROSA Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK IN BAR PREP AREA TO HAVE PIPE DISCONNECTED AND BE INOPERABLE AT THIS TIME. OBSERVED HANDSINK IN REAR KITCHEN PREP AREA TO BE LEAKING FROM HOT WATER SHUT OFF VALVE AT WATER HOSE CONNECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN PLUMBING AT ALL SINKS ACCORDING TO LAW. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DISHES BEING MANUALLY WASHED WITH NO SANITIZING SOLUTION SET UP FOR PROPERLY SANITIZING DISHES. INSTRUCTED PERSON IN CHARGE TO SET UP SANITIZING SOLUTION FOR MANUAL DISH WASHING. PRIORITY CITATION ISSUED 7-38-025 PRIORITY

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINER OF RICE TO NOT BE LABELED AT THIS TIME. INSTRUCTED PERSON IN CHARGE TO PROVIDE LABEL WITH COMMON NAME ON CONTAINER.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IMPROPERLY STORED IN AND AROUND HAND SINK. INSTRUCTED PERSON IN CHARGE TO REMOVE AND MAINTAIN ALL SANITIZING CLOTHS IN SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KNIVES AND UTENSILS STORED BEHIND SINK AGAINST WALL. INSTRUCTED PERSON IN CHARGE TO REMOVE AND PROPERLY STORE UTENSILS WHEN NOT IN USE.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXTERIOR SIDES/INTERIOR BOTTOM OF FRYERS; LEGS, WHEELS AND ATTACHED PIPING OF ALL COOKING EQUIPMENT; INTERIOR OF STOVE, INTERIOR WELLS OF STEAM TABLE, INTERIOR/EXTERIOR OF ALL COOLERS INCLUDING RUBBER GASKETS, EXTERIOR OF ALL TRASH CONTAINERS, AND STORAGE SHELVES THROUGH OUT NOT CLEAN, EXCESSIVE FOOD DEBRIS ACCUMULATION. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED UTILITY SINK IN REAR MOP STORAGE ROOM TO NOT BE CONNECTED AT THE LOWER PIPE CONNECTION LEADING TO FLOOR. INSTD TO REPAIR 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: NO BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTD TO PROVIDE AND MAINTAIN SAME.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED RECEPTACLE IN WOMEN'S RESTROOM TO NOT BE COVERED. INSTRUCTED PERSON IN CHARGE TO OBTAIN COVERED RECEPTACLE IN WOMEN'S TOILET ROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER COOKING EQUIPMENT, UNDER 3-COMPARTMENT SINK, WALK IN COOLERS AND IN UTILITY ROOMS NOT CLEAN, EXCESSIVE DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. WALLS THROUGH OUT PREP AREA NOT CLEAN, DEBRIS AND SPILLS BEHIND EQUIPMENT.

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 OUTLETS THROUGHOUT FACILITY TO NOT BE COVERED TO BE EASILY CLEANABLE AT THIS TIME. INSTRUCTED PERSON IN CHARGE COVER ALL OUTLETS AND MAKE EASY CLEANABLE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLER CERTIFICATES ON SITE TO BE EXPIRED AT THIS TIME. INSTRUCTED PERSON IN CHARGE TO OBTAIN TRAINING FOR FOOD HANDLERS AND RETAIN CERTIFICATIONS ON SITE.

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 HANDLER CERTIFICATES ON SITE TO BE EXPIRED AT THIS TIME. INSTRUCTED PERSON IN CHARGE TO OBTAIN TRAINING FOR FOOD HANDLERS AND RETAIN CERTIFICATIONS ON SITE.

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.