SOPRAFFINA MARKETCAFFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED SMALL COOLER BEING USED WITH FOOD MAINTAINING IMPROPER AIR TEMPERATURE OF 50.0F. COOLER MUST MAINTAIN 40.0F OR BELOW. INSTRUCTED NOT TO USE COOLER. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW ON PREMISES,-CDI. MUST CONTACT HEALTH DEPT FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-005A.

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 2- LARGE CONTAINERS, APPROX 100LBS OF CUT LEAFY GREENS( ROMAINE/ MIXED GREENS) AT IMPROPER TEMPERATURES RANGING FROM 65.0F-66.0F IN PREP AREA ON STORAGE SHELF NOT REFRIGERATED IN COOLER FOR USE.APPROX 10-LS OF COOKED PASTA INSIDE COOLER AT IMPROPER TEMPERATURES RANGING FROM 45.8F-48.0F PREPARED ( 6-7 & 6-8), APPROX 10-LBS OF ROASTED SALMON IN TOP PORTION OF PREP COOLER AT 68.0F,2-LBS CHICKEN BREAST AT 71.0F, 8-LBS OF SLICED ROAST BEEF AT 50.0F, 3-LBS OF BLACKEN SALMON AT 58.0F. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 200.00.INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED RE-GROUTING FRONT PREP AREA AT PIZZA/ SALAD PREP AREAS. INSTRUCTED TO REPAIR.

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: FLOORS NEED RE-GROUTING FRONT PREP AREA AT PIZZA/ SALAD PREP AREAS. INSTRUCTED TO REPAIR.

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.