FOODA @ MALCOLM X COLLEGE Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, NO 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 HANDWASHING SINK IN THE REAR DISHWAHSING/ PREP AREA AND THE BURGER JOINT MISSING HANDWASHING SOAP. INSTRUCTED ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HANDWASHING SOAP AT ALL TIMES. MANAGER PROVIDED SOAP AT ALL MENTIONED SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030 (C), NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINK IN THE SMOOTHIE PREP AREA INACCESSIBLE. FOUND TWO ROWS OF DISPOSABLE CUPS STORED INSIDE SINK BASIN AND MOP BUCKET IN FRONT OF SINK. INSTRUCTED TO MAKE ALL HANDWASHING SINKS ACCESSIBLE FOR HANDWASHING. MANAGER REMOVED ITEMS AND MADE MENTIONED SINK ACCESSIBLE AT THIS TIME. PRIORITY FOUNDATION 7-38-030(C), CONSOLIDATED WITH ABOVE CITATION

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PINK AND BLACK MOLD-LIKE SUBSTANCE ON INTERIOR PANEL ABOVE THE ICE OF ICE MACHINES IN THE REAR PREP AREA AND AT THE SMOOTHIE STATION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ICE MACHINES ARE USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PINK AND BLACK MOLD-LIKE SUBSTANCE ON INTERIOR PANEL ABOVE THE ICE OF ICE MACHINES IN THE REAR PREP AREA AND AT THE SMOOTHIE STATION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ICE MACHINES ARE USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.