TRUENORTH CAFE Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ACCUMULATED BLACK SUBSTANCE ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TOFU(55.4F-56.8F) AND SLICED TOMATOES (54.7F) STORED AT IMPROPER TEMPERATURE IN COLD HOLD UNIT. INSTRUCTED MANAGER TO DISCARD. ALL COLD TCS FOOD SHALL MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY CITATION ISSUED 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON CHINESE TOFU SALAD AND SPICY STIR-FRY TOFU SALAD DISPLAYED FOR SALE IN REACH-IN COOLER. ALL REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COLD HOLD UNIT NOT MAINTAINING PROPER TEMPERATURE 49.3F INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 41F OR BELOW. COLD HOLD UNIT IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY CITATION ISSUED 7-38-005.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION CITATION ISSUED 7-38-005

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN OUTSIDE GARAGE STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STOPPERS LEAKING AND IN POOR REPAIR UNDER 3-COMPARTMENT SINK. OBSERVED ICE BUILDUP IN REAR REACH-IN FREEZER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DUST, DIRT, FOOD DEBRIS ON COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FAUCET LEAKING ON FRONT HAND WASHING SINK AND 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DAMAGED FLOOR TILES NEAR 3-COMPARTMENT SINK AND OPENINGS IN CEILING TILES IN REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED DUST, DIRT AND DEBRIS ON FLOOR UNDER FRONT COUNTER, ALONG WALLS AND IN ALL CORNERS IN REAR PREP, DISH WASHING AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNUSED ARTICLES IN EQUIPMENT IN OUTSIDE STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNUSED EQUIPMENT TO PREVENT PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHT SHIELD IN UTENSIL STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHT SHIELD IN UTENSIL STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.