NEXT DOOR CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED DURING INSPECTION EMPLOYEE USING ONE PLASTIC GLOVE ONLY ON ONE HAND AND NOT WASHING HANDS BEFORE OR AFTER USING THE GLOVE. HANDLING AND CUTTING FRUIT AND PREPARING A HOT CREPE WITH BOTH THE GLOVED AND UN-GLOVED HANDS. ALSO OBSERVED SAME EMPLOYEE WIPING OFF KNIFE USED TO CUT THE FRUIT WITH A DIRTY RAG ON THE CUTTING BOARD NOT BEING STORED IN A SANITIZING SOLUTION. INSTRUCTED MANAGEMENT TO REVIEW GOOD HYGIENIC PRACTICES WITH EMPLOYEE. CRITICAL CITATION ISSUED 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE CHEMICAL DISH MACHINE NOT DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 0PPM FOUND AFTER SEVERAL TEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIR AND DISPENSES CHLORINE SANITIZER TO 100PPM, C.D.P.H. CONTACTED AT 312-746-5426 FOR RE-INSPECTION AND TAG REMOVAL.CRITICAL CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR ICE MACHINE DIRTY. MUST CLEAN.

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: FLOOR UNDER DRY FOOD STORAGE AND PAPER TO GO CONTAINER STORAGE DIRTY WITH DEBRIS. MUST 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER DRY FOOD STORAGE AND PAPER TO GO CONTAINER STORAGE DIRTY WITH DEBRIS. MUST 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.