CESAR'S ON BROADWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER PLATING COOKED CHURROS WITH BARE HANDS IN COOK LINE. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED AND THAT FOOD HANDLERS MUST USE AN APPROPRIATE BARRIER, SUCH AS GLOVES, TONGS, DELI PAPERS, ETC. THE FOOD HANDLERS EACH WASHED HANDS AND PUT ON CLEAN GLOVES. CRITICAL VIOLATION: 7-38-010(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED MULTIPLE HAND SINKS IN FACILITY WITHOUT SANITARY HAND DRYING DEVICES: AT THE BASEMENT EMPLOYEE RESTROOM, AT THE BASEMENT EMPLOYEE FOOD PREP AREA (WHERE EMPLOYEE WAS ACTIVELY PREPARING FOOD ITEMS), AT BOTH TOP FLOOR BAR HAND SINKS AND AT THE MAIN BAR HAND SINK. INSTRUCTED THAT ALL HAND SINKS MUST BE SUPPLIED WITH SOAP AND A SANITARY HAND DRYING DEVICE (LIKE PAPER TOWELS) AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS TO EACH SINK AS REQUIRED DURING INSPECITON. OBSERVED THE TOP FLOOR BAR HANDSINK AND BASEMENT BAR HANDSINK BLOCKED BY BUCKETS STORED IN THE BASIN OF THE SINKS. INSTRUCTED THAT ALL HANDSINKS MUST BE CLEAR AND ACCESSIBLE AT ALL TIMES FOR HANDWASHING. MANAGER REMOVED BUCKETS DURING INSPECTION. CRITICAL VIOLATION: 7-38-030

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE MISSING SCREW ON GREASE TRAP OF 1ST FLOOR 3 COMPARTMENT SINK. MUST REPAIR/REPLACE TORN GASKET ON LEFT DOOR OF COOK LINE PREP COOLER. MUST DEFROST EXCESS ICE ACCUMULATING IN THE WALK IN FREEZER. MUST REPLACE CRACKED AND CHIPPING SPATULAS HANGING IN COOK LINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR FLOOR AROUND BASEMENT MOP SINK WHERE FLOOR TILES ARE BROKEN/MISSING. MUST ELIMINATE STANDING WATER ON RIGHT SIDE OF BASEMENT MOP SINK AND UNDER THE MAIN KITCHEN 3 COMPARTMENT SINK.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR LOOSE WALL COVERING AROUND THE 1ST FLOOR EXPOSED HAND SINK. MUST SEAL ALL GAPS AND MAINTAIN THE AREA TO BE SMOOTH AND FREE OF UNNECESSARY CRACKS AND CREVICES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR LOOSE WALL COVERING AROUND THE 1ST FLOOR EXPOSED HAND SINK. MUST SEAL ALL GAPS AND MAINTAIN THE AREA TO BE SMOOTH AND FREE OF UNNECESSARY CRACKS AND CREVICES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.