SODEXO@FEDERAL RESERVE BANK-61029001 Gets Conditional Pass on Health Inspection - Chicago Cafeteria

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED A HAND WASHING SINK AT AN INADEQUATE HOT WATER TEMPERATURE OF 92.5F DURING THE INSPECTION LOCATED AT THE STARBUCKS/DELI SANDWICH FOOD PREP AREA. INSTRUCTED ALL HAND WASHING SINKS MUST MAINTAIN 100F AT ALL TIMES. ON SITE ENGINEER ADJUSTED THE TEMPERATURE AND BY THE END OF THE INSPECTION SAID HAND WASHING SINK WAS MAINTAINING AN ADEQUATE HOT WATER TEMPERATURE. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD AT INADEQUATE COLD HOLDING TEMPERATURE; OBSERVED ABOUT 6 LBS OF CHICKEN CEASAR WRAPS AT AN INADEQUATE COLD HOLDING TEMPERATURE RANGING FROM 49F-54F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR A CONSUMER ADVISORY SIGN ON THE MENU FOR ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BEEF HAMBURGERS). INSTRUCTED TO PROVIDE A DISCLOSURE FOR EACH ITEM AND POST A CONSUMER ADVISORY. MANAGER CORRECTED DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A 2 DOOR PREP COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 52F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED THE MANAGER WITHOUT A HAIR RESTRAINT AND A FOOD HANDLER WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE EFFECTIVE HAIR RESTRAINT WHILE IN THE FOOD PREP AREA AND WHILE SERVING FOOD AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: 2-402.11 OBSERVED THE MANAGER WITHOUT A HAIR RESTRAINT AND A FOOD HANDLER WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE EFFECTIVE HAIR RESTRAINT WHILE IN THE FOOD PREP AREA AND WHILE SERVING FOOD AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.