PIE CAFE, LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED EMPLOYEES CONSUMING THEIR "FAMILY MEAL" IN THE REAR FOOD PREP AREA. INSTRUCTED ALL FOODS MUST NOT BE CONSUMED IN FOOD PREPARATION AREAS.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE PAPER TOWELS FOR THE DISHWASHING AREA HAND SINK LOCATED DIRECTLY ABOVE CLEAN STORED DISHES. MUST NOT STORE ABOVE CLEAN DISHWARES.

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 A BLACK SLIME SUBSTANCE INSIDE THE ICE MACHINE ON ICE/WATER CONTACT SURFACES DRIPPING DOWN INTO THE ICE FOR CONSUMPTION. INSTRUCTED TO REMOVE BLACK SLIME SUBSTANCE, CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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 TIME AND TEMPERATURE - Comments: NOTED IMPROPER COOLING OF TCS FOODS. NOTED A LARGE PAN OF COOKED BEEF IN A COVERED POT AND A LARGE POT OF COVERED CHEESE SAUCE POT ON THE UNLIT STOVE AT IMPROPER TEMPERATURES OF 125.F AND 131.8F ALSO COOKED CHICKEN BREASTS ON PANS INSIDE AN OVEN NOTED TURNED OFF AT 126.1F. MANAGER STATES THEY WERE IN THE COOLING PROCESS AND HAD BEEN TURNED OFF FOR 40 MINUTES. REVIEWED PROPER COOLING METHODS WITH MANAGEMENT. MANAGER STARTED THE PROPER METHODS OF COOLING THE FOODS. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #22 FOR THE CITATION.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 75 LBS ASSORTED TCS FOODS INSIDE THE TWO DOOR PREP COOLER HELD AT IMPROPER TEMPERATURES. FOODS SUCH AS HAM @ 51.4F, QUICHE @ 49.8F, TURKEY AT 48.2F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE TWO DOOR PREP COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER FOUND AT 59.3F WITH FOODS SUCH AS TURKEY AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OPEN GAP APPROXIMATELY 1/2 INCH AND TORN/MISSING RUBBER STRIP ON THE BOTTOM THRESHOLD OF THE REAR EXIT DOOR TO THE ALLEY. INSTRUCTED TO REPAIR/REPLACE AND PROVIDE A TIGHT FITTING SEAL.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST USE FOOD SCOOPS WITH HANDLES INVERTED IN THE BULK COFFEE CONTAINER AT THE FRONT PREP.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE CARDBOARD AS AS REPAIR FOR MISSING WOODEN CABINET AT THE FRONT FOOD PREP AREA.-----BROKEN DOOR ON THE ICE MACHINE. MUST REPAIR/REPLACE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.

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: MUST REMOVE PEELING PLASTIC FROM THE METAL FOOD CART.

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: BASEBOARD UNDER THE THREE COMPARTMENT SINK WITH BUMPY, UNEVEN SPRAY FOAM AS SEALANT. INSTRUCTED TO REMOVE AND PROVIDE SMOOTH CLEANABLE COVING ALONG THE BASEBOARD UNDER THE THREE COMPARTMENT SINK.

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: RAW WOOD AS REPAIR TO THE WALL BEHIND/UNDER THE THREE COMPARTMENT SINK. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN THE FOOD PREP AREAS.MUST PROVIDE DESIGNATED STORAGE AWAY FROM FOOD PREP, FOOD CONTACT ITEMS FOR EMPLOYEES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN THE FOOD PREP AREAS.MUST PROVIDE DESIGNATED STORAGE AWAY FROM FOOD PREP, FOOD CONTACT ITEMS FOR EMPLOYEES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.