HAPPY CAFE OF CHICAGO, INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER DATE MARKING AND DISPOSITION - Comments: ALL TCS FOODS AND READY TO EAT FOOD THAT IS REMOVED FROM ITS ORIGINAL PACKAGING AND/OR COOKED/PREPARED AND HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL THOSE FOOD ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO METAL STEM THERMOMETER FOR INTERNAL TEMPERATURE TAKING OF TCS FOODS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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.

PERSONAL CLEANLINESS - Comments: NO EMPLOYEE WEARING A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND WEAR HAIR RESTRAINTS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING: EXTERIOR SURFACES OF COOKING EQUIPMENT (BURNERS, FRYERS, STEAMER), PREP AND STORAGE TABLES, BOTTOM OF FRYER TO REMOVE GREASE AND INTERIORS OF REFRIGERATION UNITS AND FREEZERS. CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE FRONT HAND WASHING SINK CONSTANTLY RUNS A LIGHT STREAM OF WATER AND THE COLD WATER KNOB IS STRIPPED. INSTRUCTED TO FIX AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE FRONT HAND WASHING SINK CONSTANTLY RUNS A LIGHT STREAM OF WATER AND THE COLD WATER KNOB IS STRIPPED. INSTRUCTED TO FIX AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.