OASIS 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: Found/observed employee's not washing their hands while changing gloves, improper hand washing of cook, only rinsing his hands and not washing them with soap and water at time of inspection, Citation issued 7-38-010(A). Critical violation.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards that had deep cuts in kitchen prep area, shall be replaced. Reach in cooler shelving/racks in kitchen prep area, shall be repaired/replaced.

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: Reach cooler shelving/racks, not clean, had excess grease build up, need detailed cleaning(crevices), Display cooler shelving/racks not clean, need detailed cleaning(crevices), display cooler door tracks not clean, need detailed cleaning(remove excess dirt, food debris). Reach in cooler door gaskets in kitchen prep area not clean, had excess food debris, grease build up, need detailed cleaning(crevices). Prep table lower shelving not clean, needs detailed cleaning(crevices).

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: Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors under storage shelving/racks in bsmt storage areas not clean, need detailed cleaning(corners), carpeting in staircase and 2nd floor dining areas not clean, had excess dirt, grease build up, needs detailed cleaning, or replacing.

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: Missing cove molding by pop dispensing unit in front counter area, shall be provided.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Missing cove molding by pop dispensing unit in front counter area, shall be provided.

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.