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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.12 FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TIME TEMPERATURE CONTROL FOR SAFETY FOOD. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED.7-38-012. HANDLING RAW EGGS, BEEF, ETC. MUST OBTAIN.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-012A. MUST PROVIDE.

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 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATIONVIOLATION. 7-38-005. MUST PROVIDE.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 FOUND SOME GUACAMOLE WITH NO SEVEN DAY CONSUME BY DATE. PRIORITY FOUNDATION VIOLATION. 7-38-005. MUST PROVIDE.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 COULD NOT FIND BACKFLOW PREVENTION DEVICES FOR 1 ESPRESSO MACHINE, AND DRIP COFFEE MACHINE.CORE. MUST LOCATE BACKFLOW PREVENTION DEVICES/DEMONSTRATE THAT BACKFLOW PREVENTION DEVICES ARE INSTALLED FOR EQUIPMENT MENTIONED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 COULD NOT FIND BACKFLOW PREVENTION DEVICES FOR 1 ESPRESSO MACHINE, AND DRIP COFFEE MACHINE.CORE. MUST LOCATE BACKFLOW PREVENTION DEVICES/DEMONSTRATE THAT BACKFLOW PREVENTION DEVICES ARE INSTALLED FOR EQUIPMENT MENTIONED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.