Evette's Lincoln Park Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CHICAGO-CERTIFIED FOOD MANAGER WAS ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) WAS BEING PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON-SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE EMPLOYEE TOILET ROOM MISSING THE REQUIRED HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION HOOD IN THE FRONT FOOD PREP AREA WITH SEVERELY BURNED RESIDUE AND DRIED-UP GREASE DROPLETS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID VENTILATION HOOD.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTILATION HOOD IN THE FRONT FOOD PREP AREA WITH SEVERELY BURNED RESIDUE AND DRIED-UP GREASE DROPLETS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID VENTILATION HOOD.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.