HERITAGE BICYCLES GENERAL STORE Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON SITE FOR THE PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN TCS FOODS SUCH AS DELI MEAT, EGGS, AND BREAKFAST SANDWICHES ARE HANDLED. PRIORITY FOUNDATION: 7-38-012, 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NOTED A GRAY/BROWN AND SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF THE ICE MACHINE DRIPPING ONTO THE ICE CUBES INSIDE THE ICE BIN AT THE BASEMENT FOOD/DRY STORAGE AREA. ICE IS USED FOR HUMAN CONSUMTION. INSTRUCTED MANAGER TO DETAIL CLEAN AND SANITIZE UNIT. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD SERVICE EQUIPMENT, ICE MACHINE, REACH IN COOLER, AND STORAGE SHELVES STORED IN BASEMENT BELOW WASTEWATER PIPES. INSTRUCTED MANAGER TO MOVE ALL ITEMS FROM BELOW WASTEWATER PIPES OR PROVIDE ADEQUATE SHIELDING BELOW WASTEWATER PIPES TO PROTECT FROM POTENTIAL DRIPS OR SOURCES OF CONTAMINATION.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE BOXES AND BOXES OF NAPKINS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR COMPARTMENTS OF THE REACH IN DRAWER COOLER IN FRONT COFFEE BAR PREPARATION AREA. OBSERVED THE THREE DOOR REACH IN COOLER GASKETS TO BE HEAVILY SOILED WITH FOOD RESIDUE AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF REACH IN COOLER AND ALL GASKETS.

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 THE INTERIOR COMPARTMENTS OF THE REACH IN DRAWER COOLER IN FRONT COFFEE BAR PREPARATION AREA. OBSERVED THE THREE DOOR REACH IN COOLER GASKETS TO BE HEAVILY SOILED WITH FOOD RESIDUE AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF REACH IN COOLER AND ALL GASKETS.

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.