CHARMER'S CAFE Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD CONTAINERS NOT LABELED (SUGAR), ON THE REAR FOOD STORAGE RACKS. INSTRUCTED TO LABEL CONTAINERS WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN DOOR GASKET ON THE SMALL PREP FREEZER IN THE REAR PREP. ALSO, DEFROST DEEP FREEZER BEHIND FRONT COUNTER. INSTRUCTED TO REPAIR DOOR GASKET AND CLEAN AND DEFROST DEEP FREEZER AND MAINTAIN.

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: OBSERVED THE INTERIOR SURFACE OF THE CABINET UNDER THE DUMP SINK AT THE FRONT COUNTER, NOT CLEAN. CONTACT SURFACE UNDER THE ESPRESSO/COFFEE MACHINE BEHIND THE FRONT COUNTER AND CONTACT SURFACE AT CONDIMENT STATION ARE NOT CLEAN. ALSO, SIGNS OF ACCUMULATION OF DEBRIS ON THE INTERIOR PANEL OF THE ICE MACHINE. INSTRUCTED TO DETAIL CLEAN CABINETS AND SURFACES AND ICE MACHINE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED SEVERAL HOLES ALONG THE WALL BASE UNDER THE 3-COMP SINK IN THE REAR PREP AREA. WALL VENT ON WEST WALL HAS EXCESSIVE DUST ACCUMULATION. INSTRUCTED TO SEAL HOLES AND CLEAN WALL VENT AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT MISSING IN REAR PREP AREA (ABOVE 3-COMP SINK). INSTRUCTED TO INSTALL WORKING LIGHT AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER OUTSIDE THE REAR EXIT DOOR WHERE WOODEN STORAGE SHELVES ARE LOCATED. INSTRUCTED TO ELEVATE ITEMS 6" OFF GROUND TO PREVENT RODENT HARBORING AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER OUTSIDE THE REAR EXIT DOOR WHERE WOODEN STORAGE SHELVES ARE LOCATED. INSTRUCTED TO ELEVATE ITEMS 6" OFF GROUND TO PREVENT RODENT HARBORING AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.