URBAN VEGAN Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE COOKS LINE HAND WASHING SINK NOT ACCESSIBLE, BEING USED AS A FOOD SLOP SINK. NOTED LARGE STEEL WOOL SCRUBBERS AND EXCESSIVE FOOD DEBRIS INSIDE THE HAND WASHING SINK. INSTRUCTED THE HAND WASHING SINK IS FOR HAND WASHING ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE ABOVE VIOLATION FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE COOKS LINE HAND WASHING SINK WITH NO PAPER TOWELS IN THE WALL MOUNTED DISPENSER. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT TCS FOODS SUCH AS TOFU, SOY MEAT SUBSTITUTES, PREPARED CUT LEAFY GREENS NOT LABELED OR LABELED WITH A PREPARATION DATE ONLY. INSTRUCTED ALL READY TO EAT TCS FOODS MUST BE PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS. MUST PROVIDE A PROPER KNIFE HOLDER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN FREEZERS. MUST USE FOOD GRADE DISPOSABLE PLASTIC BAGS OR WASHABLE FOOD CONTAINERS.

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: BASEMENT BOX FREEZER MUST NOT BE STORED UNDER WATERLINES. MUST RELOCATE FREEZERS OR COMPLETELY ENCASE WATER LINES WITH SOLID CASINGS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. DISH REPAIRMAN ARRIVED DURING THE INSPECTION AND REPAIRED MACHINE. RECOMMEND USING TEST STRIPS TO CHECK SANITATION LEVELS DAILY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: RAW WOODEN SHELVING AT THE FRONT THREE COMPARTMENT SINK AREA. MUST PAINT/SEAL.----MUST NOT USE TAPE AS A MEANS OF REPAIR FOR FRONT COOKS LINE METAL PREP/SHELVING. MUST BE SMOOTH AND CLEANABLE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN THE FOLLOWING AREAS: UNDER THE FRONT THREE COMPARTMENT SINK AND SHELVING/ICE MACHINE BEHIND SINK, THROUGHOUT THE STORAGE HALLWAY ENTRANCE TO BASEMENT WITH DIRT AND DEBRIS. FLOOR UNDER THE COOKS WOK LINE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.

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 EXPANDING SPRAY FOAM USED AS A SEALANT FOR OPENINGS AROUND FLOOR PIPING BEHIND THE ICE MACHINE AND THE WALL AT THE BASEMENT HAND WASHING SINK. MUST REMOVE TO BE SMOOTH AND CLEANABLE.

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: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP OR FOOD STORAGE AREAS. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA FOR PERSONAL BELONGINGS.

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: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP OR FOOD STORAGE AREAS. MUST PROVIDE A DESIGNATED EMPLOYEE STORAGE AREA FOR PERSONAL BELONGINGS.

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.