SUNLIGHT CAFE Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: HOT HOLDING UNIT FOR COOKED FOODS NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE RECORDED AT 90 DEGREES. INSTRUCTED TO REMOVE ALL COOKED FOODS NOT HELD AT PROPER TEMPERATURES AND TO ADJUST TEMPERATURE DIAL ON UNIT. CITATION ISSUED-CRITICAL 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: BEEF RIBS-117F, STICKY RICE-91F, SHRIMP FUNN-99F, PORK BUNS-112F, COOKED DUMPLINGS WITH EGG-79F, -INSTRUCTED TO KEEP ALL COOKED FOODS AT REQUIRED TEMPERATURE RANGE OF 140 DEGREES OR ABOVE UNTIL SERVED. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES VOLUNTARILY DISCARDED. CITATION ISSUED-CRITICAL 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINNGS NOT PROTECTED, FOUND FRONT DOOR OPEN UPON ENTRY TO BUSINESS, INSTRUCTED TO KEEP DOOR CLOSED OR INSTALL A SCREEN DOOR TO KEEP FLIES OFF PREMISES. OBSERVED 1 LARGE ROACH CRAWLING UP THE WALL IN FRONT SERVICE COUNTER AREA, 3 BABY ROACHES AND 3 LARGE ROACHES CRAWLING UP THE WALL ABOVE EXPOSED HAND SINK IN KITCHEN FOOD PREP AREA. OBSERVED 5 HOUSE FLIES AND 5 GNATS IN KITCHEN FOOD PREP AREA, AND 10 GNATS ON WALLS BY REAR EXIT DOOR AND IN HALLWAY LEADING INTO BASEMENT. MUST CLEAN AND SANITIZE ALL AFFECTED AND UNCLEAN SURFACES, EQUIPMENT, ELIMINATE DIRTY STANDING WATER IN MOP BUCKETS, AND REQUEST VISIT FROM PEST CONTROL SERVICE. MUST ALSO REPAIR OUTER FRONT DOOR, I/2 INCH GAP NOTICED UNDERNEATH, MUST BE TIGHT-FITTING TO PREVENT RODENT ENTRY. CITATION ISSUED-SERIOUS 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOOD ITEMS PACKAGED FOR SALE MUST BE LABELED.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED.

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: PAINT OR REPLACE ALL RUSTY STORAGE RACKS IN COOLERS AND IN STORAGE AREAS. PAINT RUSTY EXTERIORS OF DEEP FREEZERS THAT ARE NO LONGER EASILY CLEANABLE.

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: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS THROUGHOUT, WOK COOKING STATIONS, STEAMER, OVENS(ALL COOKING EQUIPMENT, INCLUDING SIDES WITH EXCCESIVE GREASY BUILD-UP), ALL PREP TABLES AND SHELVES THROUGHOUT, ALL SINKS, HOT HOLDING UNIT IN KITCHEN, EXTERIOR OF SOAP DISPENSER, HOOD AND FILTERS, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT(INCLUDING EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS).

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: ALL FLOORS THROUGHOUT MUST BE DETAIL CLEANED ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

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: ALL WALLS(INCLUDING AREAS ABOVE STAIRS LEADING DOWN TO BASEMENT PREP AND STORAGE AREA) AND CEILING TILES IN KITCHEN FOOD PREP AREA NEED CLEANING AND/OR PAINTING. SEAL ALL CRACKS AND OPENINGS IN WALLS THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT ALL AREAS OF BUSINEES. CLEAN ALL DUSTY CEILING VENTS AND DUST BUILD-UP ON FAN GAURDS IN WALK-IN COOLER IN BASEMENT.

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: ALL WALLS(INCLUDING AREAS ABOVE STAIRS LEADING DOWN TO BASEMENT PREP AND STORAGE AREA) AND CEILING TILES IN KITCHEN FOOD PREP AREA NEED CLEANING AND/OR PAINTING. SEAL ALL CRACKS AND OPENINGS IN WALLS THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT ALL AREAS OF BUSINEES. CLEAN ALL DUSTY CEILING VENTS AND DUST BUILD-UP ON FAN GAURDS IN WALK-IN COOLER IN BASEMENT.

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.