SOPRAFFINA MARKETCAFFE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: DICED HAM IN PAN ON ICE AT COLD HOLDING UNIT WITH IMPROPER TEMPERATURE OF 47.8 DEGREES. INSTRUCTED THAT FOOD MUST BE AT PROPER TEMP AT ALL TIMES. MANAGER DENATURED AND DISCARDED. APPROX. WT. 3LBS, VALUE $14.31. CRITICAL VIOLATION 7-38-005(A).

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HOT RUNNING WATER AT EAST END EXPOSED HAND WASH SINK BEHIND CUSTOMER SERVICE COUNTER AT 68.5 DEGREES. MUST PROVIDE PROPER TEMPERED HOT RUNNING WATER. CRITICAL VIOLATION 7-38-030.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP AT WEST END EXPOSED HAND WASH SINK BEHIND FRONT HOT LINE CUSTOMER SERVICE COUNTER. SOAP PROVIDED DURING INSPECTION. INSTR. TO PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED SEVERAL SANDWICH BUNS UNCOVERED, DISPLAYED AND STACKED AGAINST THE WALL ON TOP OF PREP COOLER AT FRONT NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED TO REMOVE, DISCARD AND PROTECT FOODS AT ALL TIMES. APPROX. VALUE $10.73 AND WT. 5 3/4 LBS. SRIOUS VIOLATION 7-38-005(A).

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED SEVERAL SANDWICH BUNS UNCOVERED, DISPLAYED AND STACKED AGAINST THE WALL ON TOP OF PREP COOLER AT FRONT NOT PROTECTED FROM THE ELEMENTS. INSTRUCTED TO REMOVE, DISCARD AND PROTECT FOODS AT ALL TIMES. APPROX. VALUE $10.73 AND WT. 5 3/4 LBS. SRIOUS VIOLATION 7-38-005(A).

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.