HONEYMOON CAFE INC Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 2-DOOR REFRIGERATOR AND DISPLAY COOLER: OBSERVED TWO BAGS OF MARINATED PORK AT 53.4F INSIDE OF THE 2-DOOR COOLER AND TWO CARTON OF EGGS AT 60.2F INSIDE OF THE DISPLAY PREP COOLER.COLD FOOD MUST BE MAINTAINED AT 40F OR BELOW.BOTH COOLER UNITS MAINTAINED 40F AND BELOW.FOOD WITH ABUSED TEMPERATURE WAS DISCARDED AND DENATURED BY THE MANAGER. POUNDS 12 WORTH 30. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE 2-DOOR REFRIGERATOR AND FOOD STORED INSIDE OF THE DEEP FREEZER. OBSERVED CONDENSATION DROPLETS DRIPPING FROM THE CONDENSER UNIT, ONTO UNCOVERED FOOD(BEEF) ON THE TOP SHELF. OBSERVED EGG ROLLS UNCOVERED, STORED INSIDE OF A SOYBEAN OIL CARDBOARD BOX INSIDE THE CHEST FREEZER. INSTRUCTED MANAGER NOT USE NON-ABSORBENT MATERIALS TO STORE POTENTIALLY HAZARDOUS FOOD. MANAGER INSTRUCTED TO PROVIDE A FOOD GRADE BAGS OR FOOD GRADE CONTAINERS WITH LIDS TO PROPERLY STORE FOOD ITEMS.BEEF DISCARDED:POUNDS 8,VALUE 50. SERIOUS VIOLATION 7-38-005(A)

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED: OBSERVED POOLS OF GREASE(LIQUID AND ENCRUSTED) ON THE GROUND BENEATH THE GREASE RECEPTACLE, DROPLETS OF GREASE HANGING OFF THE EXTERIOR SURFACE OF THE GREASE WASTE OIL BOX. WALLS BEHIND THE OIL CONTAINER IS SOILED WITH GREASE BUILDUP. INSTRUCTED TO CLEAN GREASE WASTE OIL BOX GROUND AND WALL. SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: UNUSED FLAT GRILL, PREP TABLE AND FOUR CRATES USED HAS A PREP TABLE WITH CLEAN UTENSILS ON TOP OF IT, OBSTRUCTING WALKWAY TO GREASE TRAP AND HOT WATER TANK TO ALLOW REGULAR CLEANING AND MAINTENANCE.NEED TO REMOVE ITEMS AND ALLOWED SPACE

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GREASE BUILDUP ON INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND PREP AREAS. MUST DETAIL CLEAN KITCHEN 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: GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,AND THROUGHOUT THE KITCHEN,PUDDLE OF WATER ON FLOOR BY THE HOT WATER TANK AND THREE COMPARTMENT SINK,INSTRUCTED TO KEEP FLOOR DRY

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT,AND THROUGHOUT THE KITCHEN,PUDDLE OF WATER ON FLOOR BY THE HOT WATER TANK AND THREE COMPARTMENT SINK,INSTRUCTED TO KEEP FLOOR DRY

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.