CAFECITO Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE. INSTRUCTED MANAGER TO PROVIDE VOMIT AND DIARRHEA CLEAN UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SIGNAGE MISSING FROM KITCHEN AND BATHROOM HAND WASHING SINK. INSTRUCTED MANAGER TO PROVIDE SIGNAGE.

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 EMPLOYEE WIPE SPATULA OFF IN GARBAGE CAN THEN PROCEED TO WASH AND RINSE SPATULA WITHOUT SANITIZING. INSTRUCTED MANAGER THAT ALL DISHES MUST BE SANITIZED AFTER WASHING AND RINSING. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MILK IN COOLER HELD AT INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE HELD AT 41 F AND BELOW. MANAGER DISCARDED 6 GALLONS OF MILK ($24). PRIORITY VIOLATION 7-38-005. CITATION ISSUED

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER WITH AN INTERNAL AIR TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS ARE HOLDING AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOIL BUILD UP AROUND GRIDDLE AREA AND ON WALLS NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOIL BUILD UP AROUND GRIDDLE AREA AND ON WALLS NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN.

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.