EGG HARBOR CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FOOD HANDLER PLACING STRAINER IN HAND SINK IN REAR PREP STRAINING POCHED EGG FLUID IN HAND WASHING SINK IN REAR PREP MAKING HAND SINK INACCESSIBLE, INSTRUCTED HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE 2 DOOR COLD HOLDING UNIT REAR PREP AREA: 4 LBS OF DICED TOMATO MEASURED AT 50.6F, 6 LBS OF CHORIZO BETWEEN 56.9F, 10 LB OF PORK SAUSAGE AT 51.4, 5 LBS OF TURKEY BACON MEASURED AT 49.6F, 3 LBS OF LOBSTER MEASURED AT 51.6F AND 5 LBS CHICKEN SAUSAGE MEASURED AT 47.6. 2 DOOR COLD HOLD UNIT NOT HOLDING COLD TEMPERATURES INTERNAL THERMOMETER READING AIMBIENT AIR TEMP OF 50F, COLD HOLD UNIT IS TAGGED AND HELD FOR INSPECTION. APPROXIMATELY 33 LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $155.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 COLD HOLDING UNIT AT AN IMPROPER TEMPERATURE OF 50F DURING THE INSPECTION.INSTRUCTED COLD HOLDING UNIT MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER, NEAR BEVERAGE STATION IN REAR PREP, UNUSED EQUIPMENT AND UNUSED ARTICLES, INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER, NEAR BEVERAGE STATION IN REAR PREP, UNUSED EQUIPMENT AND UNUSED ARTICLES, INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.