COCOBAR Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FOOD EMPLOYEES SHALL BE INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN BAR/DISHWASHING/PREP AREA. INSTRUCTED HANDWASHING SINKS SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS OR HEATED AIR HAND DRYING DEVICE AT ALL TIMES. CORRECTED ON SITE MANAGER PROVIDED PAPER TOWELS FOR HANDWASHING SINK IN BAR/DISHWASHING/PREP AREA BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

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.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BLACK MOLDLIKE SUBSTANCE ON LOWER AREA OF SHIELD OF ICE MACHINE. INSTRUCTED TO DESTROY ICE, CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OPENINGS AT LEFT AND RIGHT CORNER AT BASE OF FRONT SINGLE ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER ON THE PREMISES, WATER TEMPERATURE RANGING BETWEEN 82.4F-87.6F. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEFT HANDWASHING SINKS IN MEN AND WOMEN'S WASHROOMS AT IMPROPER MINIMUM TEMPERATURE OF 91.6F AND 90.4F. INSTRUCTED TO REPAIR LEFT HANDWASHING SINKS IN MEN'S AND WOMEN'S WASHROOMS INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET(NOTE: OBSERVED THE RIGHT HANDWASHING SINKS IN THE MEN AND WOMEN'S WASHROOMS AT PROPER TEMPERATURE.)

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEFT HANDWASHING SINKS IN MEN AND WOMEN'S WASHROOMS AT IMPROPER MINIMUM TEMPERATURE OF 91.6F AND 90.4F. INSTRUCTED TO REPAIR LEFT HANDWASHING SINKS IN MEN'S AND WOMEN'S WASHROOMS INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET(NOTE: OBSERVED THE RIGHT HANDWASHING SINKS IN THE MEN AND WOMEN'S WASHROOMS AT PROPER TEMPERATURE.)

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.