CAFE TOLA III Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN 1 DOOR REACH IN COOLER AT FRONT PREP/CASHIER AREA: STEAK AT 49.3F, EGGS AT 49.5F, MOLE AT 49.2F, AND HAM AT 50.1F. MANAGER VOLUNTARILY DISCARDED AND DENATURED ALL ITEMS AT TIME OF INSPECTION. APPROX. 8 LBS WITH A $50 VALUE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED. INSTRUCTED TO MAINTAIN ALL TCS COLD FOODS AT 41F OR BELOW AT ALL TIMES.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXES OF FOOD ITEMS, CANS, AND OIL STORED ON THE FLOOR IN THE FRONT STORAGE AREA NEXT TO STANDING COOLERS. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES FROM 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RIGHT SIDE DOOR OF SOLID 2 DOOR STANDING COOLER IN FRONT STORAGE AREA TO HAVE A DAMAGED BOTTOM BRACKET, CAUSING THE DOOR TO FALL OFF WHEN OPENING. INSTRUCTED MANAGER TO REPAIR OR REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK FROM HAND SINK IN BATHROOM. INSTRUCTED MANAGER TO IDENTIFY SOURCE OF LEAK AND REPAIR. MANAGER STATED THEY LOCATED SOURCE AND ARE IN PROCESS OF COMPLETING REPAIRS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MOPS STORED IN FULL MOP BUCKET NEXT TO UTILITY SINK. INSTRUCTED MANAGER TO STORE ALL MOPS TO ALLOW FOR AIR DRYING IN BETWEEN USE.

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 HEAVY BUILD UP OF DUST AND GREASE ON THE EXHAUST HOOD FILTERS ABOVE THE FLAT TOP GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTIAN FILTERS FREE OF EXCESSIVE BUILD UP.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HEAVY BUILD UP OF DUST AND GREASE ON THE EXHAUST HOOD FILTERS ABOVE THE FLAT TOP GRILL. INSTRUCTED MANAGER TO CLEAN AND MAINTIAN FILTERS FREE OF EXCESSIVE BUILD UP.

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.