SOPRAFFINA MARKETCAFFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A PREP COOLER, WITH POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) INSIDE, AT AN AMBIENT AIR TEMPERATURE OF 55.6F DURING THE TIME OF THE INSPECTION LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO KEEP ALL REFRIGERATION UNITS AT 40F OR BELOW AT ALL TIMES. PREP COOLER TAGGED BY CDPH AND HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).

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: OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, CHEESE) AT IMPROPER COLD HOLDING TEMPERATURES INSIDE OF PREP COOLER LOCATED AT THE FRONT FOOD PREP AREA; 2 LB OF SALAMI AT 56.4F, 3 LB OF SLICED TOMATOES AT 51F, 7 LBS OF CHEESE AT 52F-54.1F, 6 LBS OF CEASAR DRESSING AT 55F, 4LBS OF COOKED CHICKEN AT 52F, 3 LBS OF COOKED SWEET POTATOES AT 51F, AND 14 LBS OF CHOPPED GREENS AT 51F-56F, VALUE OF ALL SAID ITEMS IS $65. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED DRY STORAGE BINS (FLOUR) NOT LABELED WITH PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY STORAGE BINS AND MAINTAIN.

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: OBSERVED CUTTING BOARD STAINED WITH DEEP DARK GROOVES, ATTACHED TO PREP COOLER LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STAINING WATER ON THE FLOORS LOCATED BEHIND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE ALL STANDING WATER. OBSERVED ACCUMULATED FOOD DEBRIS LOCATED UNDER THE PIZZA OVEN. INSTRUCTED TO CLEAN ALONG THE WALLS AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED STAINING WATER ON THE FLOORS LOCATED BEHIND THE HOT WATER HEATER AND UNDER THE DISH MACHINE. INSTRUCTED TO REMOVE ALL STANDING WATER. OBSERVED ACCUMULATED FOOD DEBRIS LOCATED UNDER THE PIZZA OVEN. INSTRUCTED TO CLEAN ALONG THE WALLS AND MAINTAIN.

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.