STAR LOUNGE COFFEE BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMP DISH MACHINE NOT DISPENSING SANITZER,0ppm. MANAGER START THE CYCLE SEVERAL TIMES WITH NEGATIVE RESULT. TAGGED UNIT "HELD FOR INSPECTION" INSTRUCTED TO REPAIR CAUSE.LOW TEMP DISH MACHINE MUST MAINTAIN TEMP OF 100ppm. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND EXPOSED HAND SINK NOT ACCESSIBLE BEHIND THE COFFEE FRONT COUNTER,INSIDE THE SINK FOOD STRAINER, ALSO NO PAPER TOWELS PROVIDED AT SAID SINK. UPON MY REQUEST ITEM REMOVED AND PAPER TOWELS PROVIDED. SOAP AND PAPER TOWELS MUST BE PROVIDED AT EXPOSED HAND SINK AT ALL TIMES FOR HAND WASHING. 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO BACK FLOW PREVENTER DEVICE PROVIDED AT WATER LINE OF THE ESPRESSO MACHINE AT FRONT COUNTER FIRST FLOOR,INSTRUCTED TO PROVIDE OR KNOWN THE LOCATION OF THE INSTALLED BACK FLOW PREVENTER DEVICE. BROKEN RUBBER GASKET INSIDE THE TWO DOOR COOLER BEHIND FRONT COUNTER(SOUTH END),INSTRUCTED TO REPLACE.CEMENT BLOCKS UNDER THE DISH MACHINE WITH GRIMES, UNABLE TO CLEAN. SURFACE ARE POROUS.SURFACE MUST BE SMOOTH.CLEANABLE AND NON-ABSORBENT SURFACE. SPLASH GUARD IS NEEDED BETWEEN THE DUMP SINK AND SHELF WITH CLEAN CUPS ETC. SURAFCE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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: DIRTY PLYWOOD ON FLOOR AT REAR STORAGE AREA BY THE LAUNDRY ROOM ,SECOND FLOOR.INSTRUCTED TO PROVIDE FLOOR TILES,ALSO REPLACE MISSING FLOOR TILES AT LAUNDRY ROOM.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.DEBRIS ON FLOOR INSIDE THE FURNACE ROOM,NEED TO SWEEP(SECOND FLOOR) .EXCESS ITEMS ON FLOOR INSIDE THE OFFICE AT SECOND FLOOR,INSTRUCTED TO RE-ORGANIZE AND ELEVATE ITEMS 6"OFF THE FLOOR ITEMS NEEDED.EXCESS DEBRIS ON FLOOR ALONG THE COUNTER AND BETWEEN THE PIPES,NEED TO DETAIL CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: GRIME ON WALL ABOVE THE LOW TEMP DISH MACHINE(SECOND FLOOR),INSTRUCTED TO CLEAN AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: GRIME ON WALL ABOVE THE LOW TEMP DISH MACHINE(SECOND FLOOR),INSTRUCTED TO CLEAN AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.