WEST RIVER CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED THREE DOORS PREP REACH IN COOLER AT IMPROPER TEMPERATURE OF 54.2F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLERS AND KEEP BELOW 40F. HELD FOR INSPECTION TAG PLACED ON COOLER. INSTRUCTED WHEN COOLER REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; 5 LBS. COOKED HAM AT 51.9F, 2DOZ. EGGS AT 55.7F, 3LBS. HASH BROWN 50.9F, 1LB. CHICKEN 57.9F, 2LBS. BEEF PATTIES 54.5F, AND 2LBS. POTATOES SALAD AT 50.7F. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOOD DISCARDED, V=$300.. CRITICAL CITATION ISSUED, 7-38-005(A).

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE, WASHING, RINSING, MULTI-USE UTENSILS INSIDE THE 3 COMPARTMENT SINK AND SETTING THEM TO DRY, HOWEVER NOT USING A SANITIZING METHOD. INADEQUATE UTENSIL SANITATION. INSTRUCTED/DEMONSTRATED PROPER SET UP OF 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING WITH 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED BROKEN GASKETS FOR 3 DOORS AND 2 DOORS REACH IN COOLERS; INSTRUCTED TO REPLACE BROKEN GASKETS. MISSING HANDLES ON PREP REACH IN COOLER AND STEAM TABLE, AND BOTTOM PANEL OF ONE PREP TABLE WITH EXCESSIVE RUST; INSTRUCTED TO REPLACE HANDLES AND REMOVE RUST AND RESEAL BOTTOM PANELS OF PREP TABLE.

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: EXCESSIVE GREASE BUILD-UP AND FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, FREEZERS, MICROWAVE OVEN, FRONT AREA SHELVES AND MOP SINK IN BASEMENT.

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: DEBRIS/FOOD DEBRIS AND GREASE ON FLOORS; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT KITCHEN, DISH WASHING AREA AND BASEMENT.

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: WALL THRU-OUT THE PREP AREA IN POOR REPAIR, MISSING CEILING PANELS AND EXCESSIVE GREASE ON HOOD AND FILTERS; INSTRUCTED TO REPAIR WALLS AND REPAINT, REPLACE MISSING CEILING PANELS ABOVE PREP TABLE AND 3 COMPARTMENT SINK AND DETAIL CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN LIGHT SHIELDS IN THE DINING AREA; INSTRUCTED TO REPLACE BROKEN LIGHT SHIELDS; ALSO CLEAN LIGHT SHIELDS IN THE PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN LIGHT SHIELDS IN THE DINING AREA; INSTRUCTED TO REPLACE BROKEN LIGHT SHIELDS; ALSO CLEAN LIGHT SHIELDS IN THE PREP AREA.

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.