MAISON MARCEL Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE TOUCHING READY TO EAT PRODUCT WITH BARE HANDS. NOTED EMPLOYEE CUTTING AND PLACING STRAWBERRIES ON TOP OF PASTRIES IN FRONT PREP AREA. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO SERVE FOODS IS PROHIBITED. EMPLOYEE WASHED HIS HANDS AND PUT ON CLEAN GLOVES. OBSERVED EMPLOYEE WEARING GLOVES AT COOK LINE CRACK SEVERAL RAW EGGS INTO POT, WIPE HIS GLOVES ON A DIRTY TOWEL, THEN GRAB TOAST OUT OF THE TOASTER AND BEGIN APPLYING AVOCADO SPREAD. INSTRUCTED EMPLOYEE THAT AFTER HANDLING RAW PRODUCT, GLOVES MUST BE DISCARDED, HANDS WASHED, AND CLEAN GLOVES PUT ON BEFORE HANDLING READY TO EAT PRODUCTS. EMPLOYEE WASHED HANDS AND PUT ON FRESH 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO ORIGINAL CERTIFICATE POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (MILK-BASED LATTES) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES, WITH ORIGINAL CERTIFICATE POSTED, WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #2070191 DATED 7/21/17: #32-OBSERVED HAND PAINTED CERAMIC BOWLS AND PLATES USED FOR SERVING FOOD. INSTRUCTED THAT CERAMIC TABLEWARE MUST BE LEAD-FREE OR LEAD-SAFE, MUST PROVIDE DOCUMENTATION. OBSERVED GLASS WATER BOTTLES ON SITE WITH NARROW NECKS THAT CANNOT BE PROPERLY CLEANED AND SANITIZED WITH FACILITIES ON SITE. MUST PROVIDED WIDE MOUTHED BOTTLES THAT CAN BE PROPERLY WASHED, RINSED AND SANITIZED IN THE DISH WASHING FACILITIES THAT ARE PROVIDED ON SITE. #36-OBSERVED UNSHIELDED LIGHT BULBS ABOVE THE JUICE BAR AND FRONT BAKERY PREP AREAS. MUST PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS. MUST CORRECT ALL. SERIOUS VIOLATION: 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED CLEAN MULTI-USE UTENSILS STORED IMPROPERLY IN THE REAR PREP AREA. MUST STORE ALL UTENSILS WITH HANDLE PRESENTED TO THE CONSUMER.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST PUT CEILING TILES BACK IN PLACE IN THE FOOD/PAPER GOODS STORAGE ROOM WHERE THEY HAVE BEEN MOVED ASIDE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE WASTE PIPING LEAKING AT THE RIGHT AND LEFT COMPARTMENTS OF THE 3 COMPARTMENT SINK. MUST REPAIR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE ALL MOPS AND BROOMS AT LEAST 6 INCHES OFF THE FLOOR WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE ALL MOPS AND BROOMS AT LEAST 6 INCHES OFF THE FLOOR WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.