ESPRESSAMENTE ILLY/CITYFRONT CAFE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE- SAUSAGE PATTIES HELD BETWEEN 75.0 F AND 114.5 F, SCRAMBLED EGGS HELD AT 127.1 F AND EGG BREAKFAST SANDWICHES HELD AT 118.0 F. FOUND SAUSAGE PATTIES HELD ON TOP OF HEATING UNIT WHICH WAS TURNED OFF AND NOW TURNED ON AND HOLDING HOT TEMPERATURES AT 140 F AND ABOVE AND SCRAMBLED EGGS AND EGG BREAKFAST SANDWICHES HOT HOLDING UNITS AT OVER 140 F. ALSO FOUND THE FOLLOWING COLD POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT SELF SERVICE COOLER- COTTAGE CHEESE AT 46.4 F, YOGURT AT 46.4 F. HOWEVER SAID SELF SERVICE COOLER AMBIENT AIR TEMPERATUE AT BELOW 40 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140.0 F OR ABOVE IF HELD HOT AND 40.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1982183 DATED ON 01/27/17 NOT CORRECTED-#33 DRAWER COOLERS NOT CLEAN FRAME AND INTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN, #34 FLOORS NOT CLEAN BEHIND FRONT COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN. SAID PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090. NON COMPLIANCE.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1982183 DATED ON 01/27/17 NOT CORRECTED-#33 DRAWER COOLERS NOT CLEAN FRAME AND INTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN, #34 FLOORS NOT CLEAN BEHIND FRONT COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN. SAID PREVIOUS MINOR VIOLATIONS MUST BE CORRECTED BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090. NON COMPLIANCE.

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.