HONEYMOON CAFE INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 29lbs OF COOKED RICE STORED INSIDE THE TWO DOOR COOLER AT TEMP OF 55.6F TO 62.4F.NO TEMPERATURE HOLDING, OR COOLING METHOD BEING APPLIED,ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME.MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD. VALUE 9 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED A FEMALE EMPLOYEE TOUCHING NON FOOD CONTACT SURFACE, SUCH AS: EQUIPMENTS,RELOCATE GARBAGE CAN IN THE KITCHEN, REMOVING GARBAGE FROM WASHROOM, REMOVING DIRTY BOXES FROM FLOOR AND PUTTING DELIVERED FOOD INSIDE THE REFRIGERATOR; THEN OPENED THE DOOR OF COOLER AND WITH BARE HAND GRABBED A HAND FULL OF MARINADE CHICKEN, COATED IN FLOUR AND COOKED. EMPLOYEE DID NOT WASH HER HANDS PRIOR TO HANDLING FOOD. DISCUSSED APPROPRIATE HAND WASHING WITH MANAGER,INSTRUCTED TO PROVIDE APPROPRIATE UTENSILS.CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: RAW AND COOKED FOOD STORED INSIDE THE GROCERIES BAGS AND DIRTY CARDBOARDS.INSTRUCTED TO PROVIDE FOOD GRADE BAGS AND FOOD CONTAINERS WITH LIDS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, COOLERS,FREEZERS, HOOD, FILTERS ,PIPES BEHIND COOKING EQUIPMENT,AND SHELVES IN THE KITCHEN.NEED TO CLEAN AND MAINTAIN.

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: FOOD DEBRIS ON FLOOR THROUGHOUT THE KITCHEN,INSTRUCTED 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: FOOD STAINS ON WALLS BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN 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: FOOD STAINS ON WALLS BEHIND THE COOKING EQUIPMENT,INSTRUCTED TO CLEAN 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.