TAZA CAFE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER. APPROX 4-LBS OF COOKED CHICKEN AT 47.6F AND 5-LBS OF LENTIL SOUP AT 48.9F. INSTUCTED MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 40.00-CDI. CRITICAL VIOLATION 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND WASHING SINK IN PREP/ DISH WASING AREA NOT MAINTAINED.OBSERVED PREMISES FRONT PREP AREA EXPOSED HAND SINK NOT MAINTAINED,IE(DRAIN CLOGGED ),STANDING WATER, PIPE UNDERNEATH WASH BOWL LEAKING RELEASING WATER ON FLOORS FROM CLOGGED WASHBOWL. MUST REPAIR.PREMISES GIVEN 2-DAYS FOR MAKE REPAIR OF HAND SINK FOR ADEQUATE HAND WASHING FOR FOOD HANDLERS. CRITICAL VIOLATION ISSUED 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PREPACKAGED DESSERTS BAKLAVA AT FRONT COUNTER. INSTRUCTED IN INSTALL PREPER LABELS WITH INGREDIENTS NAME ETC.

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: OBSERVED PREPACKAGED DESSERTS BAKLAVA AT FRONT COUNTER. INSTRUCTED IN INSTALL PREPER LABELS WITH INGREDIENTS NAME ETC.

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.