NORTHSTAR COFFEE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 5 POUNDS OF SLICED TOMATOES (VALUED AT $7) IN PREP AREA AT A TEMPERATURE OF 49.9F. INSTRUCTED TO HOLD ALL POTENTIALLY HAZARDOUS FOOD AT 40F OR BELOW OR 140F OR ABOVE. OPERATOR VOLUNTARILY DISCARDED AND DENATURED TOMATOES. CRITICAL CITATION ISSUED 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.

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: UPON ARRIVAL FOUND NO HOT WATER AT 3 COMPARTMENT SINK (TEMPERATURE OF 64.2F ONLY). VIOLATION CORRECTED AT 1:10PM. CRITICAL CITATION ISSUED 7-38-030.

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

This violation was corrected during the inspection.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (PHF'S) ARE BEING PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST ALWAYS BE ON SITE WHEN SERVING AND PREPARING PHF'S SUCH AS BEEF, SLICED TOMATOES, PORK, ETC. SERIOUS CITATION ISSUED 7-38-012(A).

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 COMPARTMENT SINK FOUND WITH A LEAK FROM COMPARTMENT BASE. ATTACHED GREASE TRAP FOUND WITH A LEAK. INSTRUCTED TO REPAIR BOTH LEAKS AND TO MAINTAIN. SERIOUS CITATION ISSUED 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 COMPARTMENT SINK FOUND WITH A LEAK FROM COMPARTMENT BASE. ATTACHED GREASE TRAP FOUND WITH A LEAK. INSTRUCTED TO REPAIR BOTH LEAKS AND TO MAINTAIN. SERIOUS CITATION ISSUED 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.