TEMPO CAFE Fails Health Inspection - Chicago Restaurant

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: SOURCE OF CROSS CONTAMINATION, FOUND A STACK OF RAW BEEF STEAK WITH RUNNY JUICES PLACED ON CUTTING BOARD NEXT TO SLICES OF BREAD. INSTRUCTED TO KEEP RAW MEAT AWAY FROM READY TO EAT FOODS. CRITICAL CITATION ISSUED 7-38-005.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: EMPLOYEES NOT WASHING HANDS, OBSERVED A COOK HANDLING A RAW MEAT WITH BARE HANDS AND THEN PLACING A FINISHED WAFFLE ON PLATE WITHOUT WASHING HANDS IN BETWEEN ONLY WIPING HANDS WITH A WHITE CLOTH. INSTRUCTED TO HAVE ALL FOOD FOOD HANDLERS TO WASH HANDS AS NEEDED. EMPLOYEES HANDLING READY-TO EAT FOODS WITH BARE HANDS ( BREAD, LETTUCE, CHEESE... ) INSTRUCTED NOT TO ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL CITATION ISSUED 7-38-010.

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 NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSTRUCTED HAND WASH SINK IN BASEMENT PREP AREA. FOUND POTS AND PANS STORED IN HAND SINK WHILE EMPLOYEES SLICING FRUITS. INSTRUCTED TO KEEP HAND SINK ACCESSIBLE AT ALL TIMES DURING FOOD PRODUCTION. CRITICAL CITATION 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INADEQUATE FOOD PROTECTION, FOUND A FLY TRAP STRIP ABOVE PREP TABLE IN BASEMENT, SOILED PRODUCE BOXES PLACED ON CUTTING BOARD, DIRTY MEAT SLICER BEHIND BLADE WITH ENCRUSTED FOOD DEBRIS STUCK ON BLADE. SERIOUS CITATION ISSUED 7-38-005.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: INADEQUATE INSECTS CONTROL, FOUND 30 LIVE FRUIT FLIES ON WALLS AND CEILING OF BASEMENT PREP AREA, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS. SERIOUS CITATION ISSUED 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: INADEQUATE INSECTS CONTROL, FOUND 30 LIVE FRUIT FLIES ON WALLS AND CEILING OF BASEMENT PREP AREA, INSTRUCTED TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS. SERIOUS CITATION ISSUED 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.