STAX CAFE Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL FOOD CONTAINERS IN REAR PREP AND BASEMENT STORAGE AREAS, WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTI-USE UTENSILS STORED ON A COUNTER IN THE SERVER STATION TO PREVENT CROSS CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL SPLASH GUARD AT HAND SINK ADJACENT TO FRONT PREP AREA WHERE CONDIMENTS AND SYRUP ARE STORED, OR REMOVE ITEMS STORED ON THAT COUNTER. REPLACE CUTTING BOARDS THROUGHOUT FRONT PREP AREA. DISCONTINUE USING MILK CRATES FOR STORAGE RACKS THROUGHOUT PREP, DISH ROOM AND WALK IN COOLER, PROVIDE CORRECT RACKS FOR FOOD AND EQUIPMENT STORAGE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN DEBRIS FROM INTERIOR CONTACT SURFACES OF PREP COOLERS. ALSO, CLEAN INTERIOR PANEL AND HOSES ON ICE MACHINE IN BASEMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN DEBRIS FROM FLOORS IN FRONT PREP UNDER HEAVY EQUIPMENT, IN DISH ROOM, AND THROUGHOUT THE BASEMENT.

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: MUST SEAL OPENING IN WALL AROUND THE BACK-FLOW DEVICE IN THE MOP CLOSET.

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: MUST SEAL OPENING IN WALL AROUND THE BACK-FLOW DEVICE IN THE MOP CLOSET.

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.