CASA CENTRAL COMMUNITY SERVICE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. OBSERVED EMPLOYEE TRANSFER 1 1/2 GALLONS OF LOW FAT MILK FROM ONE GALLON TO ANOTHER AND STORED THEM INSIDE THE WALK-IN COOLER WHICH MILK MAINTAINED TEMP OF 55.7F TO 57.8F. MILK THAT CAME DOWN FROM UPSTAIRS WAS SERVED TO CHILDREN AT DAY CARE AND OTHER PROGRAMS. MILK WOULD HAD BEEN REUSED FOR COFFEE. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDE AND DENATURED CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEES AT DISH ROOM HANDLED DIRTY POTS AND PANS AND WITHOUT HAND WASHING HANDLED AND STORED POTS AND PANS.INFORMATION GIVEN ON HAND WASHING PROCEDURE. CRITICAL VIOLATION:7-38-010(B)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM:6-9-15,REPORT #1454012 #32- RUBBER GASKET ON WALK IN DOOR IN POOR REPAIR. MUST REPLACE AND MAINTAIN #34- FLOORS AND FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #38- PREP STEAM TABLE HAS HOSE GOING INTO FLOOR DRAIN. MUST PROVIDE PROPER AIR GAP TO PREVENT ANY BACK UP TODAY 7-28-16 WE OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CONDENSATION LEAKING FROM VENT CONDENSER UNIT ONTO SHELVES,INSTRUCTED TO REPAIR CAUSE. FAN ON WALL ABOVE THE THREE COMPARTMENT SINK WITH DUST BUILD-UP.INSTRUCTED TO CLEAN AND MAINTAIN. NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND METAL SHELF AT DISH ROOM.INSTRUCTED TO PROVIDE WITH SMOOTH ,CLEANABLE AND NON ABSORBENT SURFACE

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS INSIDE THE OVENS INSTRUCTED TO CLEAN AND MAINTAIN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR UNDER SHELVES INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER.INSTRUCTED TO CLEAN AND MAINTAIN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED LIGHT BULB AND IN POOR REPAIR LIGHT SHIELD INSIDE THE WALK-IN FREEZER INSTRUCTED TO REPLACE BULB AND LIGHT SHIELD.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED LIGHT BULB AND IN POOR REPAIR LIGHT SHIELD INSIDE THE WALK-IN FREEZER INSTRUCTED TO REPLACE BULB AND LIGHT SHIELD.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.