LOTUS CAFE & BANH MI SANDWICHES Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZRDOUS FOODS HELD AT IMPROPER TEMPERATURES. SPRING ROLLS-60.5F, SHRIMP SPRING ROLLS-51.1F, FRIED TOFU-57.7F, PORK EGG ROLLS-70-3F, AND REFRIGERATED TOFU-60.4F. ALL POTENTIALLY HAZARDOUS FOODS MUST STORED AND/OR HELD AT 40 DEGREES OR BELOW COLD, HELD AT 140 DEGREES OR ABOVE HOT, AND/OR COOLED IN SHALLOW CONTAINERS WITHIN 6 HOURS(140-70F IN 2 HOURS AND FROM 70-40F IN 4 HOURS) UNDER REFRIGERATION OF 40 DEGREES OR BELOW. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL NOTED ON PREMISES. 25 MICE DROPPINGS FOUND ON FLOOR INSIDE HOT WATER TANK CLOSET ADJACENT TO REAR FOOD PREP AREA. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS FOUND AND ALLOW PEST CONTROL TECHNICIAN ACCESS TO SERVICE AREA. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT THE START OF THEIS INVESITIGATION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED(SPRING EGG ROLLS, STEAK SANWICHES, TOFU). SERIOUS VIOLATION 7-38-012(A)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL COOKED AND/OR PREPARED FOODS STORED IN COOLERS MUST BE PROPERLY LABELED AND DATED IF HELD OVER 24 HOURS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF SMALL TOASTER OVEN IN FRONT PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALL FOOD PREP, STORAGE CLOSET, AND STORAGE AREAS ALONG ALL BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, DEBRIS, DROPPINGS).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DIRT BUILD-UP FROM CEILING TILES IN REAR FOOD PREP AREA. CLEAN ALL DEBRIS AND DIRT FROM ALL LIGHT SHIELDS THROUGHOUT. CLEAN AND/OR PAINT EXTERIOR OF DOOR TO HOT WATER TANK CLOSET. CLEAN ALL DUST BUILD-UP FROM ALL CEILING VENTS. CLEAN GREASY BUILD-UP FROM HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN FRONT FOOD PREP AREA. CLEAN BOTTOM INTERIOR SHELF OF PLASTIC STORAGE BIN IN REAR OUTSIDE HALLWAY WHERE CORNSTARCH IS STORED.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES,REGARDLESS OF TITLE, HANDLING OPEN FOODS MUST WEAR HAIR RESTRAINTS.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP IMPROPERLY STORED INSIDE LARGE ICE MACHINE IN REAR, MUST STORE IN A CLEAN CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP IMPROPERLY STORED INSIDE LARGE ICE MACHINE IN REAR, MUST STORE IN A CLEAN CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.