DEMITASSE Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NON COMPLIANT WITH PREVIOUS MINOR VIOLATIONS NOTED 3-21-14 ON REPORT# 1383440: -34- FLOOR NEEDS CLEANING BEHIND COOLERS)DIRT AND DEBRIS PRESENT), -38- MOP SINK NOT ACCESSIBLE TO VERIFY WHETHER IT HAS HOT AND COLD RUNNING WATER, -41- MASSIVE CLUTTER FOUND IN EMPLOYEE WASHROOM AS WELL AS INSIDE MOP SINK MAKING IT IMPOSSIBLE TO VERIFY WHETHER IT WORKS.

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: REPAIR/REPLACE LOOSE GASKETS AROUND DOORS TO PREP COOLER IN FOOD PREP AREA. PAINT RUSTY EXTERIOR OF GREASE TRAP COONECTED TO 3 COMPARTMENT SINK, AND RUSTY SHELF UNDERNEATH PREP TABLE NEAR BASEMENT DOOR.

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: CLEAN THE INTERIORS AND EXTERIORS OF ALL COOLERS, GRILLS, FRYERS, COOKING STOVE,PREP TABLES, MEAT SLICER, AND MICROWAVE OVENS.

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: CLEAN AND PAINT WALLS IN HALLWAY LEADING TO CUSTOMER WASHROOM. REAR EXIT DOOR STICKING UNABLE TO OPEN, NEED TO HAVE ADJUSTED TO ALLOW EASY ACCESS TO REAR OUTSIDE AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SEE VIOLATION #29.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SEE VIOLATION #29.

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: ALL ARTICLES IN REAR ENCLOSED AREA WHERE MOP SINK IS LOCATED, UPPER STORAGE AREA ABOVE DISHWASHING AREA AND IN EMPLOYEE WASHROOM MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF FLOOR. WHEN NOT IN USE,MOP HEAD SHOULD BE PROPERLY STORED UPRIGHT TO AIR DRY AND DIRTY MOP WATER DISCARDED TO PREVENT INSECT BREEDING. ALL EMPLOYEE PERSONAL ITEMS MUST BE PROERLY STORED IN DESIGNATED AREAS.

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: ALL ARTICLES IN REAR ENCLOSED AREA WHERE MOP SINK IS LOCATED, UPPER STORAGE AREA ABOVE DISHWASHING AREA AND IN EMPLOYEE WASHROOM MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF FLOOR. WHEN NOT IN USE,MOP HEAD SHOULD BE PROPERLY STORED UPRIGHT TO AIR DRY AND DIRTY MOP WATER DISCARDED TO PREVENT INSECT BREEDING. ALL EMPLOYEE PERSONAL ITEMS MUST BE PROERLY STORED IN DESIGNATED AREAS.

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.