TEALICIOUS LINCOLN PARK LLC Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE DURING THE INSPECTION. NO EMPLOYEES WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. CITY OF CHICAGO CERTIFIED FOOD MANAGER NOT ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED. MANAGER WAS TELEPHONED AT THE INITIAL INSPECTION AND ARRIVED APPROXIMATELY 40 MINUTES LATER. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED EMPLOYEES OPEN BEVERAGES ON THE COOKS LINE COOLER NEXT TO THE HAND WASHING SINK. MUST NOT HAVE OPEN DRINKS ON THE COOKS LINE.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INADEQUATE HOT HOT WATER IN BOTH THE CUSTOMER MEN'S AND WOMEN'S WASHROOMS. MAXIMUM TEMPERATURE IN THE MENS WASHROOM NOTED AT 88.8F AND 89.4F IN THE WOMEN'S WASHROOM. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED UNAUTHORIZED PERSON WALKING THROUGH THE COOKS LINE WHEN FOODS WERE BEING PREPARED. THE MAN STATED HE WAS NOT AN EMPLOYEE OF THE ESTABLISHMENT. REVIEWED PROPER FOOD PROTECTION AND UNAUTHORIZED NON-EMPLOYEES ARE NOT ALLOWED IN THE FOOD PREP AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED IN USE UTENSILS IMPROPERLY STORED IN A CONTAINER OF WATER ON THE CHICKEN COOLER. WATER TEMPERATURE NOTED AT 69.8F. IF STORING UTENSILS IN WATER, TEMPERATURE MUST BE A MINIMUM OF 135F OR STORE UTENSILS USED FOR RAW CHICKEN IN A SEPARATE CLEAN CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RAW WOODEN BLOCK USED AS A LEG FOR THE COOKS LINE TALL REACH-IN COOLER. MUST REPLACE BROKEN/MISSING COOLER WHEEL/LEG WITH CLEANABLE MATERIAL.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RAW WOODEN BLOCK USED AS A LEG FOR THE COOKS LINE TALL REACH-IN COOLER. MUST REPLACE BROKEN/MISSING COOLER WHEEL/LEG WITH CLEANABLE MATERIAL.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.