DOLLOP COFFEE CO Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION #7-38-010. NO 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA WRITTEN POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS SUCH AS 2LBS OF CHEESE(57.3F), 4 LBS OF ROAST BEEF(47.8F), 3 LBS OF TURKEY(48.0F),3 LBS OF SLICED TOMATOES(48.2F), 3 LBS OF HAM (49.4F), 5 LBS OF COOKED PORK AT 50.7F, 5 LBS OF CREAM CHEESE AT 54F, 1 LB OF MAYO AT 50F, AND 2 LBS OF HUMMUS AT 50.4F LOCATED IN THE 2-DOOR PREP COOLER. INSTRUCTED MANANAGER THAT ALL TCS READY TO EAT FOODS MUST BE HELD AT A TEMPERATURE OF 41 DEGREES OR BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED AND DENATURED ALL SAID FOOD ITEMS. APPROXIMATE VALUE DISCARDED WAS $80 DOLLARS. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2-DOOR PREP COOLER/COLD HOLDING UNIT, WITH TCS READY TO EAT FOODS INSIDE, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 55.8F DURING THE INSPECTION. INSTRUCTED MANAGER TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID PREP COOLER WILL BE TAGGED AND HELD FOR INSPECTION BY CDPH. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER DURING THE TIME OF INSPECTION AT THE FRONT AND REAR HAND WASHING SINKS (60.4F-60.9F), AT THE 3 COMPARTMENT SINK (98.6F)AT THE 1 COMPARTMENT 60F, AND THE UTILITY SINK (60.2F). INSTRUCTED MANAGER THAT THE 3 COMPARTMENT SINK MUST MAINTAIN AT LEAST 110F AT ALL TIMES, AND THE HAND WASHING SINK AND ALL OTHER SINKS MUST MAINTAIN AT LEAST 100F AT ALL TIMES. ENGINEER ARRIVED ON SITE TO REPAIR HOT WATER HEATED AND BY THE END OF THE INSPECTION HOT WATER AT THE 3 COMPARTMENT SINK WAS MAINTAINING 110F AND AT ALL HAND WASHING SINKS, 1 COMPARTMENT SINK AND UTILITY SINK MAINTAINING 100F BY THE END OF THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER DURING THE TIME OF INSPECTION AT THE FRONT AND REAR HAND WASHING SINKS (60.4F-60.9F), AT THE 3 COMPARTMENT SINK (98.6F)AT THE 1 COMPARTMENT 60F, AND THE UTILITY SINK (60.2F). INSTRUCTED MANAGER THAT THE 3 COMPARTMENT SINK MUST MAINTAIN AT LEAST 110F AT ALL TIMES, AND THE HAND WASHING SINK AND ALL OTHER SINKS MUST MAINTAIN AT LEAST 100F AT ALL TIMES. ENGINEER ARRIVED ON SITE TO REPAIR HOT WATER HEATED AND BY THE END OF THE INSPECTION HOT WATER AT THE 3 COMPARTMENT SINK WAS MAINTAINING 110F AND AT ALL HAND WASHING SINKS, 1 COMPARTMENT SINK AND UTILITY SINK MAINTAINING 100F BY THE END OF THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

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.