KOPI, A TRAVELER'S CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THIS TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION VIOLATION #7-38-012(A). NO CITATION ISSUED TODAY

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA. INSTRUCTED TO PROVIDE A ONE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203.11(A) NOTED A PREP TABLE AT THE BASEMENT FOOD/DRY STORAGE AREA WITH NO HAND WASH SINK. INSTRUCTED TO INSTALL A HANDWASH SINK WITH HOT AND COLD RUNNING WATER AND SOAP AND PAPER TOWELS OR REMOVE THE PREP TABLE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)(A) NOTED INTERNAL TEMPERATURE FOR THE FOLLOWING TIME/TEMPERATURE CONTROL FOR FOOD SAFETY TO BE IMPROPER:-TUNA 47.1F, POTATOES 44.2F, EGGS 57.6F, TOFU 48.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $9.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(A)(B)(A) NOTED THE FOLLOWING:- -KNIVES STORED ON COUNTER TOPS UNDERNEATH FOOD CONTAINERS BY THE 3 COMPARTMENT SINK AND UNDERNEATH MICROWAVE OVEN AT THE PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND STORE A CLEAN DESIGNATED AREA OR KNIFE RACK. -NOTED HEAVY ICE BUILD UP INSIDE THE ICE CREAM CHEST FREEZER AT THE PREP AREA AND AT THE BASEMENT FOOD/DRY STORAGE AREA. -HEAVY DIRT AND COFFEE BEAN PARTICLES UNDERNEATH THE ESPRESSO MACHINE. MUST DETAIL CLEAN AND MAINTAIN.

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: 4-201.11 NOTED TORN RUBBER GASKET AT DOOR OF UPRIGHT FREEZER AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE

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: 4-201.11 NOTED TORN RUBBER GASKET AT DOOR OF UPRIGHT FREEZER AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE

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.