CAFE TOLA II Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FRONT 2DR DOOR FRIDGE AT 45F NOT MAINTAINING PROPER TEMP. MUST PROVIDE ALL REFRIGERATORS TO MAINTAIN 40F AND BELOW AT ALL TIMES.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: MUST PROVIDE SOAP AND PAPER TOWEL DISPENSER ACCESIBLE TO BOTH SIDE OF THE EXPOSED HAND SINK BETWEEN THE KITCHEN PREP AREA AND THE COFFEE AREA.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST PROVIDE A SNEEZE GUARD ABOVE THE COFFEE MACHINE AREA.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST RESAND/REPAINT/SEAL LARGE WOODEN CUTTING BLOCK TABLE IN THE HOT COOKING LINE SO AS TO BE SMOOTH AND EASILY CLEANABLE. FOUND ABOVE IN POOR REPAIR.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST RESAND/REPAINT/SEAL LARGE WOODEN CUTTING BLOCK TABLE IN THE HOT COOKING LINE SO AS TO BE SMOOTH AND EASILY CLEANABLE. FOUND ABOVE IN POOR REPAIR.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.