EGGS INC. CAFE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND CLEANSER AVAILABLE FOR PROPER HANDWASHING AT HANDSINKINS LOCATED IN FRONT PREP AREA OR REAR PREP/ DISHWASHING AREA. BOTH SAID PREP AREAS WERE IN USE DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN 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 HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 5 LBS OF COOKED PORK SAUSAGE LINKS AND PATTIES INSIDE OF HOT HOLD UNIT AT IMPROPER TEMPERATURES RANGING BETWEEN 112.0F AND 122.3F DURING TIME OF INSPECTION. PIC DISCARDED AND DENATURED SAID FOOD. INSTRUCTED PERSON IN CHARGE TO HOLD HOT TCS FOOD @135.0F OR HIGHER AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION, APPROXIMATELY 10 LBS OF FRESH FRUIT MEDLEY (CHOPPED CANTALOUPE, HONEY DEW MELON, WATERMELON, TZIKI SAUCE, VARIOUS SALAD DRESSINGS, 50LBS OF MILK ALL LOCATED INSIDE FRONT PREP AREA 2 DOOR COOLER WITH COLD HOLD UNIT ATTACHED RANGING BETWEEN 49.0F AND 55.3F.tHE FOLLOWING FOOD ITEMS WERE FOUND IN COLD HOLD UNITS LOCATED THROUGHOUT REAR PREP AREA... 1.5LBS BOILED EGGS @47.2F,3 LBS SLICED HAM @48.7F, 4LBS SLICED TURKEY @52.5F, AND 3.5LBS OF COOKED GYRO MEAT @56.3F. OBSERVED 15 EGGS ON PREP TABLE INSIDE OF CARTON @66.7F. OBSERVED APPROXIMATELY 20 LBS OF BEATEN EGGS STORED INSIDE OF WALK IN COOLER @48.2F AND 2.5 LBS OF COOKED GROUND BEEF @45.2F. INSTRUCTED PERSON IN CHARGE TO KEEP ALL COLD HELD TCS FOODS @41F AND MAINTAIN. ALL SAID FOOD ITEMS WERE DISCARDED AND DENATURED VOLUNTARILY BY PIC. TOTAL VALUE OF FOOD IS APPRXIMATELY $250... PRIORITY VIOLATION. #7-38-005. SEE VIOLATION 21 FOR CITATION.

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 THE FOLLOWING COOLERS AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. 2 DOOR COOLER WITH COLD HOLD UNIT ATTACHED IN FRONT PREP AREA @55.0F, AND 4 DOOR COOLER ATTACHED TO BOTTOM OF GRILL EQUIPMENT IN REAR PREP AREA @56.3F. SAID UNITS HAD TCS FOODS STORED INSIDE DURING THIS TIME.INSTRUCTED PIC TO DISCONTINUE USE OF SAID COOLERS UNTIL REAPIRED AND @41F OR BELOW. MUST BE MAINTAINED. BOTH UNITS TAGGED FOR INSPECTION. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: UNABLE TO LOCATE THERMOMETERS IN REFRIGERATION UNITS TRHOUGHOUT PREP AREAS. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER ON SITE FOR TESTING INTERNAL TEMPERATURES OF FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT ALL PREP AREAS IN NEED OF FOOD DEBRIS REMOVAL AND DEEP CLEANING. INSTRUCTED TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT ALL PREP AREAS IN NEED OF FOOD DEBRIS REMOVAL AND DEEP CLEANING. INSTRUCTED TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.