WEST RIVER CAFE Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS INISDE FREEZER NOT PROPERLY STORED. INSTRUCTED TO STORE FOODS IN FOOD GRADE STORAGE AND/OR FREEZER BAGS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THREE COMPARTMENT SINK NOT MAINTAINED. INSTRUCTED TO REMOVE TOXIC SUBSTANCE (PLUMBERS PUDDY) FROM INTERIOR OF THREE COMPARTMENT SINK, WELD SEEMS OR REPLACE SINK.

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: FRONT STORAGE CABINETS, EXTERIOR BETWEEN COOKING EQUIPMENT, EXHAUST HOOD AND FILTERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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: FLOOR IN BASEMENT AND BEHIND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

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: WALLS AND CEILING THROUGH-OUT ENTIRE PREP AREA AND AROUND THREE COMPARTMENT SINK NOT MAINTAINED. INSTRUCTED TO REPAIR AND SEAL ALL OPENINGS IN WALLS AND CEILING AND REPAINT TO SMOOTH, EASILY CLEANABLE SURFACE.

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: LIGHT SHIELDS IN PREP AREA NOT PROPERLY INSTALLED OR MAINTANED. INSTRUCTED TO PROPERLY INSTALL AND SECURE LIGHT SHIELDS TO FIXTURES AND DETAIL CLEAN INSIDE OF SHIELDS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DRAINLINE UNDER THREE COMPARTMENT SINK LEAKING IN SEVERAL PARTS. INSTRUCTED TO REPAIR OR REPLACE DRAINLINE TO PREVENT LEAK. SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT. OVER HEAD CONDENSATION LINE LEAKING IN PREP AREA. INSTRUCTED TO REPAIR TO PREVENT LEAKS IN AREAS. VENTILATION NOT PROVIDED INSIDE REAR TOILET ROOM. INSTRUCTED TO INSTALL VENTIALTION FAN OR HAVE WINDOW OPEN AT ALL TIMES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STOCK IN BASEMENT NOT PROPERLY ELEVATED. INSTRUCTED TO INSTALL STORAGE SHELVES AND ELEVATE ARTICLES AND BOXES 6 INCHES OFF FLOOR AND AWAY FROM WALL.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: EMPLOYEES IN FOOD PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINTS FOR ALL FOOD HANDLERS AND EMPLOYEES IN PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: EMPLOYEES IN FOOD PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO PROVIDE PROPER HAIR RESTRAINTS FOR ALL FOOD HANDLERS AND EMPLOYEES IN PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.