PORTAGE GROUNDS COFFEE & TEA Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO COLD WATER AVAILABLE AT THE EXPOSED HAND WASHING SINK. CRITICAL VIOLATION 7-38-030. PLUMBER WAS CALLED AND ARRIVED AT 11:15AM TO REPLACE FAUCET.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE FOODS, COFFEE DRINKS WITH MILK/CREAM, ARE BEING PREPARED. CERTIFIED MANAGER ARRIVED DURING THE INSPECTION WITH CERTIFICATE IN HAND. SERIOUS VIOLATION 7-38-012.

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: COLD WATER HANDLE BROKEN/STRIPPED AT THE THREE COMPARTMENT SINK. HANDLE MUST BE TURNED ON AND OFF NUMEROUS TIMES, THREE OR FOUR ATTEMPTS, TO ALLOW THE FLOW OF COLD WATER. MUST REPAIR COLD WATER HANDLE. SERIOUS VIOLATION 7-38-030. MUST REPAIR OR REPLACE FAUCET TO OPERATE PROPERLY.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

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: MUST NOT USE MILK CRATES AS SHELVING. FLOORS UNDER SHELVING MUST BE ACCESSIBLE FOR CLEANING/MONITORING. MISSING SPLASH GUARD BETWEEN ADJOINING EXPOSED HAND SINK AND 3 COMPARTMENT SINK.

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: INTERIOR ICE MACHINE WATERS RESERVOIR DIRTY. MUST CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3 COMPARTMENT SINK SPRAYER HOSE TOO LONG, HANGS BELOW FLOOD RIM OF SINK. MUST SHORTEN HOSE OR PROVIDE TENSION SPRING TO KEEP SPRAYER ABOVE RIM OF SINK.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNUSED EQUIPMENT AND STORED ITEMS ON THE REAR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT OR PEST HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.