MORNING GLO CAFE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN SECOND FLOOR MEN AND WOMEN'S WASHROOMS AND AT HANDWASHING SINKS IN FRONT PREP AND REAR PREP/ DISHWASHING AREA. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HANDWASHING SINKS IN FRONT PREP AND REAR PREP/DISHWASHING AREAS. INSTRUCTED TIO PROVIDE SOAP AT ALL HANDWASHING SINKS IN FACILITY AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HANDWASHING SINKS IN FRONT PREP AND REAR PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE PAPER TOWELS AT HANDWASHING SINKS IN FACILITY AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED OLD FOOD, DEBRIS AND WHITE CHIPS IN INTERIOR OF ICE MACHINE. INSTRUCTED TO DESTROY ICE, REMOVE OLD FOOD, DEBRIS AND WHITE CHIPS IN INTERIOR OF ICE MACHINE AND CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. PRIORITY FOUNDATION VIOLATION

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO CLEANING AGENT THAT IS USED TO CLEAN EQUIPMENT AND UTENSILS ON PREMISES. INSTRUCTED TO PROVIDE AND MAKE AVAILABLE AT ALL TIMES A CLEANING AGENT USED TO CLEAN EQUIPMENT AND UTENSILS. PRIORITY VIOLATION

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO CHEMICAL SANITIZER THAT IS USED TO SANITIZE EQUIPMENT AND UTENSILS ON PREMISES. INSTRUCTED TO PROVIDE AND MAKE AVAILABLE AT ALL TIMES CHEMICAL SANITIZER THAT IS USED TO SANITIZE EQUIPMENT AND UTENSILS ON PREMISES. PRIORITY VIOLATION

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED ONE PROPERLY FUNCTIONING TWO DOOR REFRIGERATOR IN FACILITY. INSTRUCTED TO PROVIDE COLD HOLDING EQUIPMENT FOR HOLDING COLD FOOD IN SUFFICIENT NUMBER AND CAPACITY TO PROVIDE FOOD TEMPERATURES OF 41F AND BELOW. OBSERVED THREE COLD HOLDING UNITS AND ONE FREEZER AT IMPROPER AMBIENT TEMPERATURE RANGING BETWEEN 43.9-86.2F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAGS PLACED THREE COLD HOLDING UNITS AND FREEZER IN FACILITY. PRIORITY VIOLATION

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO VISIBLE INTERNAL THERMOMETER INSIDE THREE TWO DOOR REFRIGERATORS AND ONE COLD HOLDING UNIT DISPLAY CASE. INSTRUCTED TO PROVIDE A THERMOMETER FOR ALL COLD HOLDING UNITS IN FACILITY.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OPENINGS AT BASE OF MIDDLE AND RIGHT DOCK DOORS AND SINGLE EXIT DOOR ON RIGHT IN DUMPSTER AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED PEST CONTROL INSPECTION REPORT PROVIDED NOT STATING FACILITY(PREP AND DISH WASHING AREA IS SERVICED BY PEST CONTROL COMPANY. INSTRUCTED TO CONTRACT WITH LICENSED EXTERMINATOR AND MAINTAIN ON PREMISES A PEST CONTROL LOG BOOK,CONTAINING RECORD OF VISITS. PRIORITY FOUNDATION VIOLATION.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO LEFT AND RIGHT SPLASH GUARDS ON HANDWASHING SINK IN FRONT PREP AREA. INSTRUCTED TO INSTALL LEFT AND RIGHT SPLASH GUARDS ON HANDWASHING SINK IN FRONT PREP AREA TO PREVENT CONTAMINATION OF ICE IN ICE BIN ONCE IT IS REPAIRED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CRACKED INTERIOR BASE OF ICE BIN IN FRONT PREP AREA. INSTRUCTED MULTIUSE FOOD CONTACT SURFACES SHALL BE SMOOTH, FREE OF BREAKS, OPEN SEAMS AND CHIPS. INSTRUCTED FACILITY NOT TO USE ICE BIN IN FRONT PREP AREA, INSTRUCTED TO SMOOTHLY REPAIR OR REPLACE ICE BIN IN FRONT PREP AREA FOR EASE OF CLEANABILITY AND TO PREVENT CONTAMINATION OF ICE. OBSERVED TWO MISSING WHEELS ON FRONT SMALL TWO DOOR REFRIGERATOR IN FRONT IN FRONT PREP AREA, MILK CRATES USED TO ELEVATE SMALL TWO DOOR REFRIGERATOR IN FRONT IN FRONT PREP AREA. INSTRUCTED TO REPLACE WHEELS ON SMALL TWO DOOR REFRIGERATOR IN FRONT PREP AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SPILLAGE AND DEBRIS ON INTERIOR OF TWO COLD HOLDING UNITS IN FACILITY. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF SMALL TWO DOOR COLD HOLDING UNIT IN FRONT PREP AREA AND LARGE TWO DOOR REFRIGERATOR IN REAR PREP AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING CEILING FAN COVER ABOVE UTILITY SINK IN REAR PREP AREA. INSTRUCTED TO REPLACE MISSING CEILING FAN COVER ABOVE UTILITY SINK IN REAR PREP AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING CEILING FAN COVER ABOVE UTILITY SINK IN REAR PREP AREA. INSTRUCTED TO REPLACE MISSING CEILING FAN COVER ABOVE UTILITY SINK IN REAR PREP AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.