URBAN VEGAN Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE LEAVING KITCHEN WITH GLOVED HANDS; APPROX 20 MINUTE LATER RETURNED IN THE KITCHEN, REMOVED GLOVES AND GLOVED HIS HANDS AND START TO HANDLE READY TO EAT FOOD(DICED TOFU).STOPPED FOOD HANDLER AND INFORMED MANAGER ON HAND WASHING AND GLOVE PROCEDURE.MANAGER CORRECTED ISSUE. CRITICAL VIOLATION: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.

This violation was corrected during the inspection.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK NOT ACCESSIBLE TO HAND WASHING.INSIDE THE SAID SINK A LARGE METAL CONTAINER WITH SOAP AND WATER,SPONGES,METAL CRUBBIES ETC.EXPOSED HAND SINK MUST AVAILABLE AND TO BE USED ONLY FOR HAND WASHING. AFTER MY REQUEST MANAGER REMOVED ITEMS.SINK AVAILABLE. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE OBSERVED RAT DROPPINGS IN THE BASEMENT PREP/DISH ROOM AREA. SIX DROPPING AT WEST WALL ON FLOOR BY THE WATER PIPES.FOUR RAT DROPPINGS UNDER SHELVES AT NORTH EAST CORNER AND SIX RAT DROPPINGS IN THE KITCHEN UNDER THE PREP COOLERS AND SHELVES.INSTRUCTED TO REMOVE CLEAN,SANITIZE AND MAINTAIN AREAS MENTIONED. SERIOUS VIOLATION: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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NEED TO LABEL COOKED AND RAW FOOD STORED IN COOLERS. ALSO ANY FOOD REMOVED FROM ORIGINAL CONTAINERS MUST HAVE A LABEL.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: UTENSILS FOR CUSTOMERS MUST BE COVERED/PROTECTED WATER PITCHERS WITH WATER FOR CUSTOMERS ON TOP THE BAR COUNTER MUST BE COVERED.

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: NO EXPOSED HAND SINK INSTALLED BY THE LOW TEMP DISH MACHINE IN THE BASEMENT. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK UNDER CITY PLUMBING CODE. PROVIDE SOAP AND PAPER TOWELS/ HAND DRYING DEVICE. ICE CONTAINER(ICE IS USED FOR HUMAN CONSUMPTION) MUST BE SELF DRAIN. DRAIN PIPE ATTACHED AT EXTERIOR OF WALK-IN COOLER NOT DRAINING,INSTRUCTED TO PROVIDE AN EXTENSION SUCH IT DRAINS TO A FLOOR DRAIN. CONDENSER UNIT INSIDE THE WALK-IN COOLER WITH EXCESS WATER DRIPPING ON FLOOR. MUST REPAIR ISSUE. INTERIOR LIDS OF THE PREP COOLER IN THE KITCHEN ARE NOT SEALED,INSTRUCTED TO SEAL. INTERIOR BASE OF REACH-IN WHITE FREEZER BROKEN AND EXPOSED INSULATION REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. NO STOPPERS PROVIDED AT THREE COMPARTMENT SINK BEHIND BAR AREA,NEED TO PROVIDE TO BE ABLE TO WASH,RINSE AND SANITIZE.

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: GREASE BUILD-UP INSIDE THE DEEP FRYERS,WHEELS OF COOKING EQUIPMENT,AND PIPES.MUST CLEAN AND MAINTAIN. ICE MACHINE WITH MINERAL BUILD UP AND RUST ON ICE BIN,NEED TO CLEAN AND MAINTAIN REMOVE ICE BUILD-UP INSIDE THE CHEST FREEZER.CLEAN AND MAINTAIN EXCESS DUST/GREASE BUILD UP ON HOOD ABOVE THE LOW TEMP DISH MACHINE DIRTY KNIVES, OTHER UTENSILS AND NON-FOOD ITEMS ALL STORED INSIDE CONTAINER ON TOP PREP COOLER IN THE KITCHEN,INSTRUCTED TO CLEAN AND SANITIZE KNIVES AND UTENSILS. MUST REMOVE NON-FOOD ITEMS.

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: FLOOR INSIDE THE WALK-IN COOLER WITH EXCESS WATER,ALSO FLOOR IN PREP AREA AND BY THE DISH MACHINE IN BASEMENT AREA.INSTRUCTED TO KEEP FLOOR DRY THROUGHOUT FLOOR DRAIN BY THE WEST SIDE OF THE WALK-IN COOLER BROKEN AND DIRTY,INSTRUCTED TO CLEAN REPAIR AND PROVIDE FLOOR DRAIN FOR THE SAID DRAIN. ITEMS STORED ON FLOOR THROUGHOUT THE PREMISES INCLUDED PREP AREA MUST BE ELEVATED 6" OFF THE FLOOR GREASE ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BROKEN/HOLE ON WEST WALL BEHIND THE LOW TEMP DISH MACHINE(BASEMENT)AND AROUND PIPES THROUGHOUT THE BASEMENT,SEAL AND MAINTAIN.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO STEM THERMOMETER PROVIDE ON SITE INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK FOOD TEMPERATURE

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO STEM THERMOMETER PROVIDE ON SITE INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK FOOD TEMPERATURE

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.