NOLA CAFE & BAR Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED A HANDWASHING SINK BEHIND THE BAR WITH NO HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED COLD HOLDING UNITS BEHIND THE NEWLY BUILT BAR AND IN THE FOOD PREP AREA WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETERS AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED IN THE INTERIOR OF THE COLD HOLDING UNITS IN THE FOOD PREP AREA WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE ALL SAID EQUIPMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED IN THE INTERIOR OF THE COLD HOLDING UNITS IN THE FOOD PREP AREA WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE ALL SAID EQUIPMENT.

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.