WEST RIVER CAFE Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL EMPLOYEES MUST SIGN A COPY OF THE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EXPOSED HAND WASHING SINK IN THE FRONT FOOD PREP AREA OF THE FACILITY WHERE COFFEE AND DRINKS ARE PREPARED AND SERVED. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THIS AREA. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOOD ITEMS. MANAGEMENT INSTRUCTED TO DISCLOSE AND IDENTIFY WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 3 LIVE COCKROACHES ON THE FLOOR AND WALLS OF THE REAR FOOD PREP AREA AROUND THE 3 COMPARTMENT SINK AND BEHIND THE PREP TABLE. ALSO OBSERVED APPROXIMATELY 60 RAT DROPPINGS ON THE BASEMENT FLOOR IN THE STORAGE AREAS AND UNDERNEATH THE STAIRCASE. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM THE BASEMENT AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE ALL PEST ACTIVITY FROM THE PREMISES. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A DEAD RAT ON A GLUEBOARD IN THE BASEMENT AREA NEAR THE STAIRCASE. MANAGEMENT INSTRUCTED TO REMOVE THE DEAD RODENT. ALSO OBSERVED DEAD INSECTS ON THE FLOOR OF THE BASEMENT, THE FLOOR OF THE FOOD PREP AREA AND INSIDE OF THE CABINETS AT THE FRONT FOOD PREP AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DEAD INSECTS FROM THE PREMISES.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FROZEN FOOD STORED IN A PLASTIC GROCERY BAG IN THE CHEST FREEZER IN THE BASEMENT. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE GREASE ON THE PREP TABLE NEXT TO THE DEEP FRYER.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.