LEFT COAST FOOD + JUICE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2 COOLERS IN COOKING AREA HOLDING IMPROPER AMBIENT TEMPERATURE WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE: RIGHT PREP TOP COOLER NOTED AT 54 DEGREES F, COOK LINE DRAWER COOLER NOTED AT 51 DEGREES F. INSTRUCTED THAT ALL COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE DRAWER COOLER WAS REPAIRED DURING INSPECTION AND OBSERVED AT 40 DEGREES F. THE PREP TOP UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. CRITICAL VIOLATION: 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN THE RIGHT PREP TOP COOLER IN THE COOK LINE: CHEESE, 54 DEGREES F; CUT TOMATOES, 53 DEGREES F; COOKED BROCCOLI, 54 DEGREES F; GREEN BEANS, 54 DEGREES F; COOKED CORN, 51 DEGREES F; ROASTED RED PEPPER, 60 DEGREES F; YOGURT DIP, 52 DEGREES F. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED IN THE COOK LINE DRAWER COOLER AT IMPROPER TEMPERATURES: CHEESE 47-48 DEGREES F; EGGS, 50 DEGREES F; FISH, 49 DEGREES; SWEET POTATOES, 46 DEGREES F. OBSERVED BLACK BEANS HELD AT 105-115 DEGREES F IN THE STEAM TABLE. OPERATOR VOLUNTARILY DISCARDED 50 LBS OF PRODUCT WORTH $200. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AND ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES F OR ABOVE. 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: OBSERVED EMPLOYEE USING BARE HAND CONTACT WITH READY TO EAT FOODS. NOTED EMPLOYEE GRAB SLICES OF BREAD WITH BARE HANDS AND APPLY AVOCADO SPREAD TO BREAD, THEN PLATE ITEM AND PASS TO FRONT COUNTER STAFF FOR SERVICE. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. THE EMPLOYEE WASHED HIS HANDS THEN PUT ON CLEAN GLOVES. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE USING BARE HAND CONTACT WITH READY TO EAT FOODS. NOTED EMPLOYEE GRAB SLICES OF BREAD WITH BARE HANDS AND APPLY AVOCADO SPREAD TO BREAD, THEN PLATE ITEM AND PASS TO FRONT COUNTER STAFF FOR SERVICE. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. THE EMPLOYEE WASHED HIS HANDS THEN PUT ON CLEAN GLOVES. 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.