SWEET MAPLE CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED PREP COOLER AT 63.4 DEGREES F. MUST REPAIR COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING BETWEEN 52.1-63.1 DEGREES F. NOTED APPROXIMATELY 25LBS OF HAM,SALSA,SAUSAGE,PANCAKE BATTER MADE WITH MILK AND EGGS,CHEESE,COOKED POTATOES AND SLICED TOMATOES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS. (SUGAR,SALT,FLOUR)

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: MUST SEAL SMALL OPENINGS ALONG THE BOTTOMS OF THE GARAGE STORAGE OVERHEAD DOOR, THE DOOR LEADING TO THE BASEMENT STORAGE AREA AND THE REAR EXIT DOOR FROM THE PREP AREA.

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 DETAIL CLEAN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AND COOLERS. MUST ALSO CLEAN AND SANITIZE PREP TABLES AND CUTTING BOARDS. MUST REMOVE HEAVY GREASE AND FOOD DEBRIS BUILD UP.

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 DETAIL CLEAN FLOORS UNDER COOKING EUIPMENT,ALONG WALLS AND IN CORNERS.

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 DETAIL CLEAN WALLS IN FRONT AND REAR PREP AREAS. MUST REMOVE FOOD SPILLS AND GREASE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED CLEAR WATER LEAKING INTO REAR HAND SINK FROM BROKEN WASTE LINE AT AIR CONDITIONING UNIT. MUST REPAIR BROKEN WASTE LINE ABOVE REAR EXPOSED HAND SINK. MUST PROPERLY EXTEND LINE TO A FLOOR DRAIN AND LINE MAY NOT DRAIN INTO HAND SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED CLEAR WATER LEAKING INTO REAR HAND SINK FROM BROKEN WASTE LINE AT AIR CONDITIONING UNIT. MUST REPAIR BROKEN WASTE LINE ABOVE REAR EXPOSED HAND SINK. MUST PROPERLY EXTEND LINE TO A FLOOR DRAIN AND LINE MAY NOT DRAIN INTO HAND SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.