HEARTY CAFE PANCAKE HOUSE Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORED IN WHITE PLASTIC BUCKETS IN THE WALK IN COOLING UNIT AND SMALLER WHITE CONTAINERS FROM PREVIOUSLY PURCHASED FOODS IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO USE FOOD GRADE CONTAINERS ONLY FOR FOOD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALL OF THE FLOOR DRAINS IN THE REAR DISH WASHING AREAS WITH A BUILD UP OF DEBRIS AND SOME SLIMY DARK SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SHELVING UNDER PREP STATIONS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FLOOR OF THE WALK IN COOLING UNIT AND THE FREEZER WITH A BUILD UP OF DIRT AND DEBRTIS. INSTRUCTED TO CLEAN AND MAINTAIN BOTH.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED A BUILD UP OF GREASE, FOOD SPLATTER AND SPILLAGE ON THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

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: OBSERVED A LEAK AT THE ONE COMPARTMENT SINK IN THE REAR DISH WASHING AREA AT THE COLD WATER KNOB AREA AND A LEAK AT THE FRONT FOOD PREP HAND WASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE FACILITY IN THE REAR DISH WASHING AREA, UTILITY SINK AREA AND THE FRONT FOOD PREP AREA WITH A BUILD UP OF DIRT, DEBRIS AND FOOD DEBRIS. UNDER AND AROUND ALL EQUIPMENT IN AREAS ALONG THE WALLS . INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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 FLOORS THROUGHOUT THE FACILITY IN THE REAR DISH WASHING AREA, UTILITY SINK AREA AND THE FRONT FOOD PREP AREA WITH A BUILD UP OF DIRT, DEBRIS AND FOOD DEBRIS. UNDER AND AROUND ALL EQUIPMENT IN AREAS ALONG THE WALLS . INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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.