MANO MODERN CAFE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN CONVENIENT LOCATION IN FRONT COFFEE PREP AREA. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK IN COFFEE PREP AREA TO ALLOW FOR CONVENIENT USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED RICE HELD AT AN INADEQUATE TEMPERATURE OF 119 AND SAUSAGE HELD AT AN INADEQUATE TEMPERATURE OF 130 F. INSTRUCTED MANAGER TO ENSURE ALL HOT-HOLDING FOOD IS HELD AT 135 F AND ABOVE. THE MANAGER DISCARDED 1 POUND OF RICE AND 2 POUNDS OF SAUSAGE ($25), PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #22

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-55 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1/2 GALLON OF MILK, 10 POUNDS OF SOY CHORIZO, AND 8 POUNDS OF TOFU ( $120). 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-55 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1/2 GALLON OF MILK, 10 POUNDS OF SOY CHORIZO, AND 8 POUNDS OF TOFU ( $120). 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.