KOPI, A TRAVELER'S CAFE Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE MACHINE IS NOT MAINTAINED. INTERIOR PANEL OF THE ICE MAKER WITH WET BLACK,ORANGE, WHITE MOLDY LIKE SUBSTANCE ON THE WALLS,SURFACES AND TUBES. INSTRUCTED TO CLEAN AND SANITIZE THE SURFACES/WALLS/TUBES. INSTRUCTED NOT TO USE THE ICE MAKER NOT UNTIL IT IS CLEANED AND SANITINED. ALSO ENTRANCE ON THE PREP AREA IS NOT PROTECTED. INSTRUCTED TO INSTALL DOOR TO PROTECT THE FOODS IN THE PREP AREA FROM ANY CONTAMINATION/DUST ETC. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK. CAULK WORN OUT, AND MAINTAIN.

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: MUST CLEAN THE PLASTIC LIGHT SHIELD OF THE LIGHT BULB ABOVE THE 3 COMPARTMENT SINK 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS BEHIND THE 3 COMPARTMENT SINK 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING END CAPS TO HOLD THE PLASTIC LIGHT SHIELD ON THE LIGHT BULB ABOVE THE DRY FOOD STORAGE SHELVES IN THE BASEMENT. MUST PROVIDE.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES PREPARING AND HANDLING FOOD IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES PREPARING AND HANDLING FOOD IN THE PREP AREA MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.