Soul & Smoke Fails Health Inspection - Chicago Mobile food preparer

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: ORIGINAL CITY OF CHICAGO CERTIFED FOOD MANAGER CERTIFICATE MUST BE POSTED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICES ON SITE. MUST PROVIDE FOR ALL STAFF. PRIORITY FOUNDATION VIOLATION 7-38-010

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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HANDWASHING SINK. MUST PROVIDE PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBERVED ONLY ONE REFRIGERATION UNIT. MUST SUPPLY A MINIMUN OF 2 REFRIGERATION UNITS. PRIORITY VIOLATION 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE METAL STEM THERMOMETER ON SITE AT ALL TIMES TO TAKE FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO PROOF OF TEST STRIPS ON SITE. MUST PROVIDE SANITIZER TEST STRIPS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED UNCLEAN INTERIOR OF HOT HOLDING UNITS. CLEAN IN DETAIL INTERIOR OF ALL HOLDING UNITS. MAINTAIN.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT WATER AT 3 COMPARTMENT SINK OR HAND SINK OF 49.9F. RESTOR ALL HOT WATER TO A MINIMUM OF 110F TO HANDSINK AND 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C)

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT WATER AT 3 COMPARTMENT SINK OR HAND SINK OF 49.9F. RESTOR ALL HOT WATER TO A MINIMUM OF 110F TO HANDSINK AND 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C)

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.