GODDESS AND THE BAKER Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: bare hand contact with ready-to-eat foods. observed a food handler chopping lettuce without using gloves, bare hand hand contact with chopped lettuce, instructed manager not to allow bare hand contact with ready-to-eat foods. Priority violation 7-38-10. lettuce discarded valued at $10.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER COLD HOLDING TEMPERATURES - Comments: Found the following food items held at improper temperature: 10 lbs of cooked fish at 51.4f, 2 lbs of Hummus at 49.7f, 20lbs of liquid eggs at 51.5f, 5lbs sliced deli at 52.5f, and 8lbs cooked chicken at 50.5f. instructed manager to keep All cold TCS foods held at 41f or lower. priority violation 7-38-005. food discarded valued at $150.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Prep cooler at main prep kitchen with ambient air temperature of 54.5f, cooler is used to store TCS foods. instructed manager to keep all coolers temperature at 41f or lower. priority violation 7-38-005. cooler is tagged not allowed to use. must contact the office of CDPH for tag removal request.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: Missing/ inaccurate thermometer in prep coolers, instructed to provide good working ones.

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.

PERSONAL CLEANLINESS - Comments: food handlers not wearing hair restraints. instructed to wear.

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.

WASHING FRUITS & VEGETABLES - Comments: Ready-to-eat vegetables not washed during preparation and before service. observed a food handler chopping fresh whole lettuce out of the box and placing it in a tub then to walk-in cooler. no labels on lettuce box that indicates lettuce is prewashed. instructed manager that Raw fruits and vegetables are to be washed prior to their preparation or offered as RTE. Priority foundation violation 7-38-005. lettuce discarded valued at $10.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Heavy dust build-up noted on ceiling vent in kitchen. instructed to clean.

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: Inadequate lighting in walk-in cooler, instructed to provide.

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: Inadequate lighting in walk-in cooler, instructed to provide.

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.