VIVI BUBBLE TEA Gets Conditional Pass on 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 FOOD HANDLERS MULTI-TASKING (I.E. HANDLING MONEY, WIPING THE COUNTER SURFACES, ETC.), TOUCHING THEIR FACE, THEN TOUCHING MULTI USE UTENSILS AND THEN MAKING ORDERS (TOUCHING THE LIDS, RIM OF THE CUPS, ETC.). ONE EMPLOYEE AFTER BEING INSTRUCTED TO WASH HIS HANDS, WENT TO THE HAND SINK, WET HIS HANDS AND THEN DRIED THEM WITHOUT USING SOAP. INSTRUCTED TO WASH HANDS PROPERLY WHEN MULTI-TASKING, HANDLING MONEY, TOUCHING THE BODY, ETC. CRITICAL VIOLATION 7-38-010(A)

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: THE ONLY HAND WASHING SINK LOCATED IN THE FRONT FOOD PREPARATION AREA IS ALSO BEING USED AS A "DUMP" (DISPOSAL OF BEVERAGES, ICE, RINSING OF UTENSILS, ETC.) SINK. FOUND CUPS AND A SPOON STORED INSIDE OF IT. INSTRUCTED TO REMOVE ITEMS AND USE SINK FOR PROPER HAND WASHING ONLY. CRITICAL VIOLATION 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: THERE WAS NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED (DAIRY, YOGURT, ETC.) INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE INTERIOR/EXTERIOR OF THE FRONT REACH IN COOLERS AND THE FRONT CABINETS LOWER SURFACES WITH DIRT, DUST AND FOOD BUILD UP AND SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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: THE FLOORS IN THE REAR UNDER THE 3-COMPARTMENT SINK, UNDER/AROUND THE COOLERS/FREEZERS AND UNDER THE FRONT CABINETS HAVE DIRT/DUST AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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: THE WALLS AND THE VENTS AROUND/ABOVE THE 3-COMPARTMENT SINK, COOLERS/FREEZERS AND CABINETS HAVE FOOD SPILLS, DIRT AND DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: THE MOPS ARE NOT PROPERLY STORED IN THE REAR BY THE MOP SINK. INSTUCTED TO REMOVE FROM THE MOP BUCKET AND STORE HANGING UP FOR PROPER DRYING. MAINTAIN SAME.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: THE MOPS ARE NOT PROPERLY STORED IN THE REAR BY THE MOP SINK. INSTUCTED TO REMOVE FROM THE MOP BUCKET AND STORE HANGING UP FOR PROPER DRYING. MAINTAIN SAME.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.