PITTSFIELD 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 POOR HYIGENIC PRACTICES OF FOOD HANDLERS,WAITRESS HANDLING FOODS NOT WASHING HANDS PRIOR TO HANDLING FOODS,( HANDLING AND BUTTER BREADS FROM TOASTER) FOR CUSTOMERS FOOD ORDERS. ALSO OBSERVED COOK IN BASEMENT PREP AREA WASHING HANDS WITH ONE GLOVE ON THAT WAS BEING WASHED INSTEAD OF TAKING GLOVE OFF.EMPLOYEE WENT TO PREP AREA TO START PREPARING FOOD. INSTRUCTED EMPLOYEE TO REMOVE GLOVE AND RE-WASH HANDS,CDI.INSTRUCTED THAT FOOD HANDLERS MUST WASH HANDS PRIOR TO HANDLING FOODS-CDI.CRITICAL VIOLATION 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED NO LABLES FOR PACKAGE HOMEMADE RICE PUDDING ON SHELF FOR SALE AND 4-BULK DRY STORAGE CONTAINERS,FLOUR,ETC.MUST INSTALL.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED (2) 3-COMP SINK IN BASEMENT PREP AREA .NO EXPOSED HAND SINK IN PREP AREA,(1) OF THE 3- COMP SINK BEING USED FOR HAND WASHING. WHICH IS NOT ALLOWED WITH SOAP AND TOWEL DEVICE.MUST INSTALL EXPOSED HAND WASHING SINK. ALSO PEELING PAINT ON DRY STORAGE WOOD SHELVING UNIT IN BASEMENT.MUST REPAIR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED EXCESSIVE PEELING PAINT ON CEILINGS ABOVE PREP FOOD AREA IN BASEMENT.MUST REPAIR.ALSO LIGHTSHIELDS COVER CRACKED ON LIGHTS IN BASEMENT.MUST REPLACE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET AT HEAD AT 3- COMP SINK LEAKY.MUST REPAIR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET AT HEAD AT 3- COMP SINK LEAKY.MUST REPAIR.

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.