THE GODDESS WEST LOOP Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (SOUPS AND SALADS) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. 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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED A FOOD HANDLING EMPLOYEE CUTTING VEGETABLES IN THE REAR FOOD PREP AREA AND HANDLING THE READY-TO-EAT FOODS WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED THAT NO BARE HAND CONTACT IS ALLOWED WITH READY-TO-EAT FOODS. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT FOODS (CHICKEN BREAST, EGG AND TUNA SALAD AND SALAD DRESSINGS) STORED IN THE WALK-IN COOLER AND PREP COOLER BEYOND THE 7-DAY MAXIMUM USE BY DATE. MANAGEMENT INSTRUCTED TO USE OR DISCARD ALL EXPIRED FOOD PRODUCTS WITHIN 7 DAYS WITH THE PREP DATE COUNTING AS DAY #1. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REPLACE THE TORN DOOR GASKET ON THE PREP COOLER DOOR IN THE REAR FOOD PREP AREA.

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: REPLACE THE TORN DOOR GASKET ON THE PREP COOLER DOOR IN THE REAR FOOD PREP AREA.

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.