ROGGENART BAKER BISTRO & CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES OR POSTED IN VIEW OF PUBLIC WHILE TCS FOODS ARE PREPARED AND SERVED (COFFEE, MILK, EGGS). MANAGER HAS CERTIFICATE OF COMPLETED SERVSAFE MANAGER CLASS, BUT HAS NOT COMPLETED CITY OF CHICGAO CERTIFICATION. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST PROVIDE CITY OF CHICAGO CERTIFIED MANAGER ON SITE DURING HOURS OF OPERATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AVAILABLE AT THE HAND SINK IN BOTH BATHROOMS ON SITE (2). ONLY COLD WATER AVAILABLE AT A MAXIMUM TEMPERATURE OF 65.5F FOUND AT BOTH HAND SINKS AFTER RUNNING EACH SINK FOR AN EXTENDED PERIOD OF TIME. INSTRUCTED MANAGER TO ENSURE HOT WATER IS AVAILABLE AT ALL TIMES WITH A MINIMUM TEMPERATURE OF 100F AT BOTH BATHROOM HAND SINKS. PRIORITY VIOLATION, 7-38-030(c). CITATION ISSUED. HOT WATER AT BOTH HAND WASHING SINKS RESTORED BY END OF INSPECTION.

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 THE LOW TEMPERATURE DISH MACHINE WITH A CHEMICAL CONCENTRATION OF 0PPM AT TIME OF INSPECTION. MACHINE PREVIOUSLY TAGGED AND HELD FOR REINSPECTION ON 3/20/2024. MACHINE WAS IN USE AT TIME OF INSPECTION WITHOUT REINSPECTION BY CDPH. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. DISH MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED REAR EXIT DOOR INTO ALLEY/PARKING LOT TO HAVE NO DOOR SWEEP ALONG BOTTOM OF DOOR. GAP GREATER THAN 1/4 INCH PRESENT ALONG THE WHOLE BOTTOM OF DOOR. INSTRUCTED TO PROVIDE DOOR SWEEP TO PROTECT AGAINST PESTS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSEREVD BOXES OF FOOD STORED ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER AT TIME INSPECTION. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AND BOXES OF FOOD AT LEAST 6 INCHES OFF THE FLOOR OR PROVIDE ADDTIONAL SHELVING.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED SPOONS AND SCOOPS STORED ON SHELF WITH FOOD CONTACT SURFACES EXPOSED. INSTRUCTED MANAGER TO INVERT ALL UTENSILS TO PROTECT FOOD CONTACT SURFACES FROM POTENTIAL SOURCES OF CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN PROTECTIVE PLASTIC LAYER ON ICE MACHINE IN COFFEE NOOK AT FRONT PREP AREA. OBSERVED UNFINISHED WOODEN SHELF/SUPPORT FOR SHELF IN REAR DOUGH PREP AREA NEXT TO EXIT DOORS. INSTRUCTED MANAGER TO REMOVE TORN PROTECTIVE PLASTIC, AND SEAL THE UNFINISHED WOODEN SHELF TO PROVIDE SMOOTH, EASILY CLEANABLE, AND NON ABSORBENT SURFACES.

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 INTERIOR OF TOASTER OVEN AT PASTRY SERVICE AREA ON EAST WALL TO BE HEAVILY SOILED AND ENCRUSTED WITH FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FREE OF EXCESSIVE FOOD DEBRIS BUILD UP.

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 NO BACKFLOW PREVENTION DEVICE INSTALLED ON WATER LINES OF ICE MACHINE AND COFFEE MACHINE AT COFFEE PREP/SERVICE NOOK IN FRONT ON WEST WALL. OBSERVED NO BACKFLOW PREVENTION DEVICE ON BOTH COFFEE MACHINES (FETCO) AT PASTRY AREA ON WEST WALL OF FRONT PREP AREA. INSTRUCTED MANAGER TO LOCATE/PROVIDE BACKFLOW PREVENTION DEVICE AT ALL PIECES OF EQUIPMENT WITH A WATER LINE. OBSERVED NO BACKFLOW PREVENTION DEVICE AT THE EXTENDABLE FAUCET THAT REACHES INTO BASIN OF SINK IN THE HAND SINK IN FRONT PREP AREA NEAR REGISTERS. INSTRUCTED TO PROVIDE/LOCATE BACKFLOW PREVENTION DEVICE AT THE FRONT PREP AREA HAND SINK OR PROVIDE A FIXED FAUCET ABOVE THE FLOOD RIM OF SINK.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING FILTER IN THE OVERHEAD EXHAUST UNIT IN MAIN PREP AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE AND MAINTAIN APPROPRIATE FILTERS PRESENT FOR REGULAR CLEANING.

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: OBSERVED ONE (1) OF TWO (2) LIGHT BULBS NOT FUNCTIONAL IN OVER HEAD EXHAUST SYSTEM IN MAIN PREP AREA AT TIME OF INSPECTION. INSTRUCTED TO SERVICE/REPLACE AND MAINTAIN IN GOOD REPAIR TO PROVIDE APPROPRIATE LIGHTING IN PREP AREA.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES FOR ANY OF THE TWO (2) FOOD HANDLING EMPLOYEES AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE TRAINING WITHIN 30 DAYS OF HIRE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES FOR ANY OF THE TWO (2) FOOD HANDLING EMPLOYEES AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE TRAINING WITHIN 30 DAYS OF HIRE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.