TEMPO CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD UNABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LESS: FOUND 3 WHOLE HAMS INSIDE OF THE WALK-IN COOLER AT 58.8F, CONTAINER OF DICED HAM INSIDE OF REACH-IN COOLER AT 73.7F, CONTAINER OF RICE AT 95.8F IN THE REACH-IN COOLER. FOUND A CONTAINER OF CRAB MEAT AT 50.6F, CONTAINER OF TURKEY AT 49.8F AND 2 CONTAINERS OF SAUSAGE IN THE REACH-IN ON THE FOOD LINE AT 82.8F. MANAGER VOLUNTARILY DISCARDED 30# OF FOOD WORTH $150. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND THE ICE SCOOP IN THE ICE BIN WITH THE HANDLE LYING DIRECTLY IN THE ICE. INSTRUCTED TO STORE THE ICE SCOOP EITHER WITH THE HANDLE FACING UP OUT OF THE ICE OR IN A SEPARATE CONTAINER IN BETWEEN USE.

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: DUST BUILDUP ON THE CONDENSER AND FAN VENT COVER INSIDE OF THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: INSTRUCTED TO DETAIL CLEAN THE REACH-IN COOLER FOOD STORAGE RACKS ON THE WEST WALL TO REMOVE HEAVY FOOD DEBRIS BUILDUP, DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT, DELI SLICER, AND THE LOWER COMPARTMENT DEEP FRYER TO REMOVE GRASE AND FOOD DEBRIS ACCUMULATION.

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 THE FLOORS UNDER THE FOOD STORAGE RACK AT THE TOP OF THE STAIRS THAT LEAD TO THE BASEMENT AND REMOVE THE WET CARDBOARD THAT IS STUCK TO THE FLOOR NEXT TO THE ICE MACHINE ON THE 2ND FLOOR.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACK AT THE TOP OF THE STAIRS THAT LEAD TO THE BASEMENT AND REMOVE THE WET CARDBOARD THAT IS STUCK TO THE FLOOR NEXT TO THE ICE MACHINE ON THE 2ND FLOOR.

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.