CITY CAFE INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE ONE DOOR REACH IN COOLER SUCH AS RAW CHICKEN BREAST AT 65.3F,3 LBS; DICED SAUSAGE AT 45.3F, 1 LB IN THE PREP COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED /DENATURED THE SAID PRODUCTS WORTH $15.00 TOTAL 4 LBS.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL DRY FOOD CONTAINERS IN THE DRY STORAGE SHELVE ABOVE THE PREP TABLE AND MAINTAN.

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: CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE AROUND THE MOP SINK. MUST RE CAULK AND MAINTAIN. RE CAULK ALSO AROUND THE WASHBOWL SINK IN WOMEN'S WASHROOM 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: MUST CLEAN THE FAN GUARD OF THE ONE DOOR EACH IN COOLER AND TWO DOOR REACH IN COOLER WITH HEAVY DUST BUILD-UP AND MAINTAIN. CLEAN AND SANITIZE THE LOWER SHELVE OF THE GRILL AND PREP TABLES 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE FAN GUARD OF THE ONE DOOR EACH IN COOLER AND TWO DOOR REACH IN COOLER WITH HEAVY DUST BUILD-UP AND MAINTAIN. CLEAN AND SANITIZE THE LOWER SHELVE OF THE GRILL AND PREP TABLES 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.