ROBUST COFFEE LOUNGE LLC Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND REAR REACH-IN COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER, AIR TEMPERATURE WAS 52.7F. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IS MAINTAINS THE PROPER TEMPERATURE AND MUST FAX A LETTER TO 312-746-4240 ATTN: MR. NELSON FOR REINSPECTION OF COOLER. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005A CITATION #64215-11 ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 46.7F TO 53.5F AND FOODS INCLUDED: TURKEY, HUMMUS, TUNA SALAD, CHEESE,QUICHE, HORSE RADDISH AND EGGS. ALL ITEMS WERE DISCARDED AND DENATURED. A COMBINED WEIGHT OF 10LBS AT $69.30. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER.CRITICAL VIOLATION 7-38-005A

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MUST RODENT PROOF FRONT DOOR-1/4" GAP NOTED AND REAR DOOR-1/2" GAP NOTED. FOUND 40 LIVE SMALL FLIES IN REAR OF RESTAURANT AND 10 IN THE FRONT PREP AREA. INSTRUCTED TO ELIMINATE ALL FLIES AND SANITIZE ALL AFFECTED AREAS. RECOMMENDED CONTACTING PEST CONTROL FOR SERVICES TO HELP ELIMINATE ACTIVITY. SERIOUS VIOLATION 7-38-020 CITATION #64216-12 ISSUED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE WORN RUBBER GASKETS ON FRONT PREP REACH-IN COOLER BY ICE MACHINE.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN INTERIOR OF ALL COOLERS/FREEZERS, EXTERIOR OF HOT HOLDING UNITS, COUNTERS AND STORAGE RACKS THROUGHOUT.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN, SANITIZE AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. MUST MAINTAIN DRY FLOORS TO HELP IN ELIMINATING BREEDING SITES FOR PESTS.

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: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WINDOW SILLS THROUGH OUT-REMOVE DIRT AND DEAD BUGS.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: Soiled and clean linens, coats, and aprons shall be properly stored. MUST STORE ANY UNUSED WASH CLOTHS IN A BUCKET OF SANITIZING SOLUTION AND DIRTY WASH CLOTHS IN A BIN OR ITEM WITH A LID TO HELP IN ELIMINATION OF BREEDING SITES FOR PESTS

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST HANG ALL MOPS NOT IN USE HANGING UPRIGHT FOR PROPER DRYING TO HELP IN ELIMINATING BREEDING SITES FOR PESTS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST HANG ALL MOPS NOT IN USE HANGING UPRIGHT FOR PROPER DRYING TO HELP IN ELIMINATING BREEDING SITES FOR PESTS.

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.