GREEN TOMATO CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND SALAD STATION REACH IN COOLER AT IMPROPER HOLDING TEMPERATURE OF 47.3 DEGREES AIR TEMPERATURE. INSTRUCTED MANAGER COOLER MAY NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPARTMENT OF HEALTH. COOLER BEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 7-38-005(A)

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.

This violation was corrected during the inspection.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS WERE FOUND AT IMPROPER TEMPERATURE: COOKED CHICKEN 47.2, SLICED TURKEY 47.8, 46.3, CUT TOMATOES 48.1, ALL PRODUCTS WERE DISCARDED. TOTAL VALUE 10LBS, $100.00 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON SITE AT TIME OF INSPECTION, THERE ARE NO CERTIFIED MANAGER CERTIFICATES POSTED AT TIME OF INSPECTION. INSTRUCTED MANAGER THAT A PERSON AND CERTIFICATE MUST BE ON SITE AT ALL TIMES WHEN COOKING, PREPING, HOLDING AND SERVING POTENTIALLY HAZARDOUS FOOD. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR OF ALL REACH IN COOLERS AND FREEZERS TO REMOVE ALL FOOD SPILLS. MUST DETAIL CLEAN OVEN AND GRILL TO REMOVE ALL FOOD SPILLS AND BUILD UP. CORRECT AND MAINTAIN AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE REAR STORAGE AREA AROUND ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP, FLOORS AT THE COOK LINE IN NEED OF DETAIL CLEANING GREASE IN CORNERS AND ALONG COOKING EQUIPMENT. FLOORS IN FRONT COFFEE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP AND SPILLS. MUST DETAIL CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN FRONT COFEE AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. CORRECT AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN FRONT COFEE AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. CORRECT AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.