WEREWOLF COFFEE Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOOD (MILK) IS SERVED. CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES TO CLEAN UP VOMIT AND DIARRHEAL EVENTS. MUST PROVIDE SUPPLIES OR BODY FLUID SPILL KIT. PRIORITY FOUNDATION VIOLATION. 7-38-005. 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD (MILK) AT IMPROPER TEMPERATURE OF 44.9F-45.5F INSIDE REFRIGERATOR. ALL FOODS MUST BE STORED AT 41F OR BELOW. DISCARDED 6 POUNDS AT A COST OF $15. PRIORTY. 7-38-005. CITATION ISSUED.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: REFRIGERATOR MAINTAINING IMPROPER TEMPERATURE OF 47.3F. ALL COLD HOLDING EQUIPMENT MUST MAINTAIN TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY. 7-38-005. CITATION ISSUED. REFRIGERATOR TAGGED FOR RE-INSPECTION.

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: NO METAL STEM FOOD THERMOMETER. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATION OF DEBRIS INSIDE FREEZER. MUST 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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: HOT WATER TEMPERATURE OF HANDWASHING SINK NEAR 3 COMPARTMENT SINK 69.8F, HANDWASHING SINKS IN WASHROOMS MAINTAINING TEMPERATURE OF 70.7F, 3 COMPARTMENT SINK MAINTAINING TEMPERATURE OF 70.5F. ALL HANDWASHING SINKS MUST MAINTAIN MINIMUM TEMPERATURE OF 100F AND 3 COMPARTMENT SINK MUST MAINTAIN MINIMUM TEMPERATURE OF 110F. PRIORITY. 7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: HOT WATER TEMPERATURE OF HANDWASHING SINK NEAR 3 COMPARTMENT SINK 69.8F, HANDWASHING SINKS IN WASHROOMS MAINTAINING TEMPERATURE OF 70.7F, 3 COMPARTMENT SINK MAINTAINING TEMPERATURE OF 70.5F. ALL HANDWASHING SINKS MUST MAINTAIN MINIMUM TEMPERATURE OF 100F AND 3 COMPARTMENT SINK MUST MAINTAIN MINIMUM TEMPERATURE OF 110F. PRIORITY. 7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.