ERIE CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED WALK IN COOLER AT IMPROPER AMBIENT AIR TEMPERATURE OF 48.1F CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING BAKED POTATOES, PRIME RIB, AND CHICKEN SOUP. OBSERVED REACH IN COOLER ON FAR END OF COOKING LINE CONTAINING POTENTIALLY HAZARDOUS FOOD OF EGGS AND CHOPPED TOMATOES AT AMBIENT AIR TEMPERATURE OF 52.3F.CRITICAL VIOLATION 7-38-005 (A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD INCLUDING APPROXIMATELY 5 LBS OF BAKED POTATOES VALUED AT $10 AT 50.3F, 4 LBS OF MEATBALLS VALUED AT $25 AT 68.7F, 15 GALLONS OF SOUP VALUED AT 49.6F VALUED AT $15, 1 LB OF EGGS VALUED AT $5 AT 47.8, AND 1/2 LB OF CHOPPED TOMATOES VALUED AT $2 AT 48.3F. ALL FOOD WAS VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005 (A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DOOR OF DESSERT COOLER IN DISREPAIR. REPAIR AND MAINTAIN. OBSERVED CUTTING BOARDS WITH DARK GROOVES. CLEAN AND SANITIZE CUTTING BOARDS SO THAT DARK GROOVES COME OUT OR REPLACE CUTTING BOARDS. OBSERVED REACH IN COOLERS BEHIND COOKING LINE DOORS IN DISREPAIR WITH DUCT TAPE AND CRACKED PLASTIC ON INTERIOR OF DOORS. REMOVE ALL DUCT TAPE AND REPAIR DOORS. OBSERVED 2 DOOR REACH IN FREEZER IN BASEMNT PREP ROOM WITH ESCESS ICE ACCUMULATION. DEFROST AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING ABOVE EMPLOYEE TOILET IN BASEMENT WITH HOLE AND IN DISREPAIR. REPAIR CEILING AND MAINTAIN.

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: OBSERVED NO EXPOSED HAND SINK AT SERVICE BAR IN REAR BANQUET ROOM. INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED INACCURATE THERMOMETER WITHIN LARGE WALK IN COOLER. INSTALL AND MAINTAIN ACCURATE THERMOMETERS IN ALL REFRIGERATION UNITS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED INACCURATE THERMOMETER WITHIN LARGE WALK IN COOLER. INSTALL AND MAINTAIN ACCURATE THERMOMETERS IN ALL REFRIGERATION UNITS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.