WEREWOLF COFFEE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: - FOUND NO PERSON IN CHARGE UPON ARRIVAL FOR INSPECTION. INSTRUCTED FACILITY THAT A PERSON IN CHARGE MUST BE PRESENT AT ALL TIMES WHEN OPERATING TO PERFORM APPROPRIATE DUTIES AND DEMONSTRATE REQUIRED KNOWLEDGE. PERSON IN CHARGE- LINDSEY REASON ARRIVED ON SITE AT 10AM WITH AN ORIGINAL CITY OF CHICAGO CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: - UPON ARRIVAL FOUND NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATES POSTED AND NO CERTIFIED MANAGER ON SITE WHILE HANDLING TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS (IE. MILK). LINDSEY REASON ARRIVED ON SITE AT 10AM, WITH CERTIFICATE. PRIORITY FOUNDATION CITATION 7-38-012.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: - FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: - FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - FOUND THE REAR HANDWASHING SINK INACCESSIBLE DUE TO UTENSILS RESTING INSIDE THE SINK BASIN. INSTRUCTED FACILITY TO MAINTAIN ALL HANDWASHING SINKS ACCESSIBLE AT ALL TIMES. FACILITY REMOVED DURING INSPECTION. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(c).

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: - FOUND THE REAR HANDWASHING SINK WITHOUT PAPER TOWELS. INSTRUCTED FACILITY TO MAINTAIN ALL HANDWASHING SINKS WITH PAPER TOWELS AT ALL TIMES. FACILITY INSTALLED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(c) -CITATION CONSOLIDATED WITH ABOVE.

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: - FACILITY LACKING HANDWASHING SIGNS AT HANDWASHING SINKS. INSTRUCTED TO PROVIDE AND MAINTAIN.

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 COFFEE AND LIQUIDS BEING DUMPED INTO THE HANDWASHING SINK IN THE FRONT PREP AREA. INSTRUCTED FACILITY TO USE HANDWASHING SINKS FOR HANDWASHING ONLY. FACILITY COMPLIED DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(c) -CITATION CONSOLIDATED WITH ABOVE.

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.

FOOD ADDITIVES: APPROVED AND PROPERLY USED - Comments: - FOUND FACILITY USING A NON-FOOD GRADE GLITTER TO ADD TO BEVERAGES (IE. LATTES). INSTRUCTED FACILITY TO USE ONLY FOOD GRADE MATERIALS AND/OR ADDITIVES. FACILITY DISCARDED 5 PACKAGES OF GLITTER AT TIME OF INSPECTION. PRIORITY CITATION ISSUED 7-38-005.

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

THERMOMETERS PROVIDED & ACCURATE - Comments: - OBSERVED NO THERMOMETERS TO MEASURE THE TEMPERATURE INSIDE THE REAR 2 DOOR COOLER AND THE DISPLAY COOLER. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: - OBSERVED A CUSTOMER BRING A DOG INTO THE PREMISES WITHOUT FACILITY INFORMING CUSTOMER OF RESTRICTION/PROHIBITION OF LIVE ANIMALS. INSTRUCTED FACILITY THAT LIVE ANIMALS ARE NOT TO BE ALLOWED ON THE PREMISES. CUSTOMER LEFT WITH DOG AFTER ORDERING. PRIORITY FOUNDATION CITATION ISSUED 7-40-060.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: - OBSERVED SINGLE-USE ITEMS (IE. CUPS, LIDS, ETC) IN WRAPPERS, STORED INSIDE THE UNUSED TOILET ROOM AND INSIDE THE SHARED MECHANICAL ROOM. INSTRUCTED FACILITY TO RELOCATE SAID ITEMS TO AN APPROPRIATE LOCATION THAT IS PROTECTED AND TO MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: - FOUND FOOD DEBRIS INSIDE THE TOASTER OVEN. INSTRUCTED FACILITY 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: - FOUND THE TWO COOLERS NEAR THE HANDWASHING SINK INSIDE THE FRONT PREP AREA TO HAVE DIRT AND FOOD DEBRIS ACCUMULATED INSIDE. INSTRUCTED FACILITY 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: - FOUND THE TWO COOLERS NEAR THE HANDWASHING SINK INSIDE THE FRONT PREP AREA TO HAVE DIRT AND FOOD DEBRIS ACCUMULATED INSIDE. INSTRUCTED FACILITY 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.