MAISON PARISIENNE Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE DURING THE INITIAL INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE.TCS FOODS BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER WAS CONTACTED AT THE INITIAL INSPECTION AND ARRIVED APPROXIMATELY 45 MINUTES LATER. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS LOCATED AT THE FRONT PREP AREA HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: THE MENU DOES NOT DISCLOSE AND INFORM CONSUMERS OF THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED, SUCH AS SUNNY SIDE-UP EGGS OR EGGS COOKED TO ORDER. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD BETWEEN THE FRONT PREP HAND WASHING SINK AND THE DUMP SINK THAT ARE LOCATED SIDE BY SIDE TO PREVENT CROSS CONTAMINATION.-----ALSO MUST REMOVE ALL FOOD CONTACT ITEMS SUCH AS CUPS, TOGO CONTAINERS, PITCHERS FROM THE HAND WASHING SINK AND NOTED BLOCKING THE WALL MOUNTED SOAP DISPENSER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD BETWEEN THE FRONT PREP HAND WASHING SINK AND THE DUMP SINK THAT ARE LOCATED SIDE BY SIDE TO PREVENT CROSS CONTAMINATION.-----ALSO MUST REMOVE ALL FOOD CONTACT ITEMS SUCH AS CUPS, TOGO CONTAINERS, PITCHERS FROM THE HAND WASHING SINK AND NOTED BLOCKING THE WALL MOUNTED SOAP DISPENSER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.