PITTSFIELD CAFE Fails Health Inspection - Chicago Restaurant

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO VISIBLE THERMOMETERS FOR REACH-IN COOLERS AT THE COOK LINE. INSTRUCTED TO PROVIDE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARDS ON HANDWASHING SINK LOCATED AT THE COOK LINE NEXT TO FLAT TOP GRILL. INSTRUCTED PIC TO PROVIDE A SPLASH GUARD ON HANDWASHING SINK TO PROTECT FOOD AND COOKING EQUIPMENT FROM CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTED SHELVING IN THE DAIRY COOLER AND WALK-IN COOLER IN THE BASEMENT, AND ALUMINUM FOIL BEING USED AS SHELF LINER ABOVE COOKING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO REPAINT OR REPLACE THE RUSTED SHELVING IN THE WALK-IN COOLER AND REMOVE THE FOIL FROM SHELVING ABOVE COOKING EQUIPMENT SO THAT SURFACE IS SMOOTH, EVEN, AND EASILY CLEANABLE.

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: OBSERVED DUST ACCUMULATION ON THE FAN GUARDS IN THE BASEMENT WALK-IN COOLER, AND SPILLED FOOD DERBIS AT THE BOTTOM OF REACH-IN OMELETTE PREP COOLER AND IN BETWEEN GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN.

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 EXCESSIVE GREASE ACCUMULATION ON ALL COOKING AND FRYING EQUIPMENT AT THE COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK AT THE COOK LINE. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: OBSERVED A BUILD UP OF GREASE AND FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.