MELI CAFE ON DEARBORN Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE TALL 2-DOOR STAINLESS STEEL REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 45.5F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT HOLDS THE REQUIRED TEMPERATURE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (I.E. SOUP-47.1F, SPARE RIBS-49.1F, CHICKEN-52.9F, RAW STEAK-46.4F-49.5F; SAUSAGE-60.8F, COOKED STEAK-48.7F, PORK CHOPS-46.4F, MEATBALLS-46.3F, COOKED CHICKEN-51.6F, CHEESE-49.8F, OCTOPUS-46.4F AND MAYONNAISE-56.6F.) STORED IN THE ABOVE COOLER AT IMPROPER TEMPERATURES. INSTRUCTED TO ALWAYS STORE COLD FOODS AT 40F OR LOWER UNTIL READY FOR PREPARATION/COOKING. MANAGER VOLUNTARILY DISCARDED ALL OF THE PRODUCT, AN ESTIMATE WEIGHT OF 60LBS. VALUED AT $1,000.00. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND LARGE OPENED CANS OF MUSTARD AND TOMATO SAUCE STORED IN THE REACH IN COOLERS. INSTRUCTED ONCE CANS HAVE BEEN OPENED TO STORE THE UNUSED PRODUCT IN A FOOD GRADEABLE CONTAINER OR BAGS. MAINTAIN SAME.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE RACKS INSIDE THE REAR REACH IN COOLERS WITH RUST. INSTRUCTED TO REMOVE THE RUST. MAINTAIN SAME.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE STORAGE RACKS INSIDE THE WALK IN COOLER HAS FOOD AND DIRT ON THEM. INSTRUCTED TO CLEAN AND MAINTAIN.

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: FOUND THE FLOORS IN FRONT OF THE COOKING/COOLING EQUIPMENT IN THE FRONT FOOD PREPARATION AREA IN NEED OF REGROUTING. INSTRUCTED TO REGROUT AND MAINTAIN. -THE FLOOR DRAIN IN FRONT OF THE REAR REACH IN STAINLESS STEEL COOLERS IS CLOGGED WITH FOOD AND HOLDING WATER. INSTRUCTED TO CLEAN AND MAINTAIN.

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: FOUND WATER STAINED CEILING TILE IN THE REAR FOOD PREPARATION AREA (BY THE COOLING/COOKING EQUIPMENT). INSTRUCTED TO REPLACE. -THE STAINLESS STEEL PANEL BEHIND THE HAND WASHING SINK BY COOKING EQUIPMENT IN THE MAIN FOOD PREPARATION AREA HAS COME UNATTACHED FROM THE WALL. INSTRUCTED TO REATTACH. -MUST CAULK AROUND ALL OF THE PIPES/CONDUITS IN THE WALLS/CEILING. MAINTAIN ALL.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: THERE IS A LIGHT SHIELD MISSING FROM THE MIDDLE FOOD PREPARATION AREA ABOVE THE HAND WASHING SINK. INSTRUCTED TO PROVIDE. MAINTAIN SAME.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: THERE IS A LIGHT SHIELD MISSING FROM THE MIDDLE FOOD PREPARATION AREA ABOVE THE HAND WASHING SINK. INSTRUCTED TO PROVIDE. MAINTAIN SAME.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.