WEST RIVER CAFE Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Food not protected: observed baguettes stored in a bag with bread sticking out in the hallway where customers access the washrooms. Instructed facility to relocate to protect from possible customer contamination. Also observed raw chicken in the tall 2 door cooler stored above cooked potatoes. Instructed facility to store raw chicken on the bottom shelf and keep ready to eat foods above. Facility relocated bread and chicken during inspection. Serious citation issued 7-38-005(a).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Observed the kitchen door open with a screen door in place. Said screen door had an approximate 3/4 inch gap along the bottom edge and a 2-3 inch hole in the center. Instructed facility to repair and maintain so door is tight fitting with no holes. Also observed mice droppings on site: 30 in the kitchen, 5 in the washroom, and 25 in the basement. Instructed facility to remove all pests and evidence and to maintain. Recommended to contact a licensed pest control provider for service. Serious citation issued 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: No sanitizer test strips on site to test the sanitizer solution for the three compartment sink as instructed on report # 1532688, dated 4-8-15. Instructed facility to obtain and maintain the proper test strips for the appropriate solution. Serious citation issued 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violation not corrected from report # 1589092, dated 12-2-15: Violation 38- "OBSERVED LEAKING PIPES UNDER EXPOSED SINK, INSTRUCTED TO REPAIR AND/OR REPLACE ABOVE PIPES AND FAUCET." Instructed facility to correct and maintain. Serious citation issued 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed torn gaskets on the two door reach in cooler near the cooking line. Instructed facility to repair/replace and maintain.

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: Observed the bottom of the standup freezer in the basement to have dirt and debris inside. Instructed facility to clean and maintain.

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: Observed dirt and debris on the floor under and around the three compartment sink, the cooking equipment, and refrigerators. Instructed facility to clean and maintain. Observed the basement floor to be wet. Instructed facility to clean floor and maintain dry.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed the kitchen hood to not be functioning. Instructed facility to repair and maintain. Observed a leak at the three compartment faucet near the hot handle. Instructed facility to repair and maintain faucet free of leaks.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed the kitchen hood to not be functioning. Instructed facility to repair and maintain. Observed a leak at the three compartment faucet near the hot handle. Instructed facility to repair and maintain faucet free of leaks.

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.