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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: THE INTERIOR OF THE ICE MACHINE FRONT PANEL AT THE ICE BIN IS NOT CLEANED). ICE CHUTE AT SELF THE ICE MACHINE AT SERVING STATION WITH MINERAL BUILD UP.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNITS.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED TCS FOODS STORED INSIDE DIFFERENT COOLERS AT IMPROPER TEMPERATURES: 4 SMALL PANS OF COOKED CHICKEN AT TEMP OF 46.4F TO 47F, LABELED 11-16-23; TWO LARGE PANS OF COOKED TURKEY PATTIES MADE AS SANDWICHES AT TEMP OF 47.7F TO 49.4F, LABELED 11-17-23; ANOTHER LARGE PAN OF TURKEY PATTIES(MADE AS SANDWICHES)STORED INSIDE THE WALK-IN COOLER AT TEMP OF 48F TO 49F, LABELED 11-16-23. PUREED SQUASH SOUP IN A LARGE PLASTIC CONTAINER INSIDE WALK-IN COOLER AT TEMP OF 48F TO 49F, LABELED 11-16-23. WE OBSERVED A CONTAINER OF COOKED BROCCOLI AT 55 F AND TWO CONTAINERS OF COOKED DICED AND IN-OIL RED PEPPERS AT TEMP OF 50 F TO 51.4F. ALL THREE CONTAINERS WERE STACKED AND STORED ON TOP OF THE PREP TABLE. NO TIME AND TEMPERATURE LOG PROVIDED FOR ALL MENTIONED FOODS. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED BY THE MANAGER.POUNDS 90, VALUE AT 495. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ONCE FOOD OR ANY OTHER PRODUCTS ARE REMOVED FROM THE ORIGINAL CONTAINER, THE OTHER CONTAINERS MUST BE LABELED WITH A COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: OBSERVED COOK WITH A BEARD AND WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ALL ITEMS. SHELVING MUST PROVIDE FLOORS TO BE CLEANED AND MONITORED. NEED TO REPLACE THE BROKEN GASKET INSIDE THE ICE BIN OF THE ICE MACHINE.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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: COVER IS REQUIRED AT RECEPTACLES INSIDE BOTH WASHROOMS

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: COVER IS REQUIRED AT RECEPTACLES INSIDE BOTH WASHROOMS

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.