FLAMINGO TEA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO INDIVIDUAL WITH A CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHILE HANDLING TCS FOODS. (HANDLES CHICKEN, DAIRY, ETC.) PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST PROVIDE CERTIFIED MANAGER ON SITE DURING HOURS OF OPERATION. MANAGER ARRIVED ON SITE AT 1:00PM AT END OF INSPECTION.

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 ONLY HAND SINK IN THE REAR PREPARATION AREA IN THE MAIN KITCHEN AND DISH AREA TO BE BLOCKED WITH A LARGE WHITE PLASTIC BIN, NOT ALLOWING FOR USE OF THE HAND SINK. OBSERVED THE ONLY HAND SINK IN THE BASEMENT PREPARATION AREA TO BE BLOCKED WITH VARIOUS METAL TRAYS, UTENSILS, AND PLASTIC LIDS, STACKED HIGH AND NOT ALLOWING FOR USE OF THE HAND SINK. INSTRUCTED MANAGER THAT HAND SINK MAY ONLY BE USED FOR HAND WASHING, AND MUST BE MAINTAINED ACCESSIBLE FOR USE BY EMPLOYEES AT ALL TIMES. EMPLOYEE REMOVED UTENSILS AND UNBLOCKED BOTH HAND SINKS BY END OF INSPECTION. 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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERED VARIOUS BOXES OF SINGLE SERVICE ITEMS, CUPS, AND CONTAINERS STORED ON THE FLOOR IN THE DRY STORAGE AREA IN THE BASEMENT NEXT TO THE STAIRS AND ON THE SIDE OF THE WALK IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SIDE OF THE OVERHEAD EXHAUST AND THE UNDERSIDE OF THE OVERHEAD EXHAUST SYSTEM TO HAVE A PROTECTIVE PLASTIC LAYER THAT IS TEARING AND DISCOLORED DUE TO GREASE BUILD UP AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE ON THE OVERHEAD EXHAUST SYSTEM.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE BATHROOM DOOR OF THE FIRST BATHROOM/UNISEX BATHROOM TO NOT BE SELF CLOSING. INSTRUCTED TO REPAIR SELF CLOSING MECHANISM/PROVIDE A SELF CLOSING BATHROOM DOOR.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A SOILED MOP STORED IN THE FIRST FLOOR MOP SINK ON TOP OF MATS. INSTRUCTED MANAGER TO STORE ALL MOPS TO ALLOW FOR DRYING IN BETWEEN USE.

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 THE TOP OF THE DOOR FRAME OF THE FIRST BATHROOM TO BE TORN OFF THE FRAME AND SITTING ON THE FLOOR IN THE CORNER. INSTRUCTED TO SERVICE AND MAINTAIN IN GOOD REPAIR.

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 THE AREA/COVE IN WALL CONTAINING THE WATER METER IN THE BASEMENT ENTRANCE/HALL TO THE DRY STORAGE TO BE EXPOSED, WITH VARIOUS STUDS AND PIECES OF WOOD EXPOSED, CREATING A LARGE WALL CAVITIY. INSTRUCTED MANAGER TO PROVIDE AN APPROPRIATE COVER/ENCLOSE ALL WALLS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED TWO (2) LIGHTS IN THE BASEMENT DRY STORAGE AREA BEHIND THE STAIRS AND IN FRONT OF THE OFFICE TO NOT BE SHIELDED/HAVE A PROTECTIVE SHIELDING OVER LIGHT. INSTRUCTED MANAGER TO PROVIDE PROTECTIVE SHIELDING FOR LIGHTS IN ALL STORAGE AREAS AND PREP AREAS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MISSING FOOD HANDLER TRAINING FOR ONE OF TWO EMPLOYEES WORKING IN KITCHEN AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTIAN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED MISSING FOOD HANDLER TRAINING FOR ONE OF TWO EMPLOYEES WORKING IN KITCHEN AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTIAN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.