Willow Cafe and Bistro Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HANDWASHING SINKS TO BE INACCESSIBLE AT TIME OF INSPECTION: REAR AREA (NEAR EXTERIOR DOOR) HANDWASHING SINK OBSTRUCTED BY EQUIPMENT, FRONT BAKERY AREA HANDWASHING SINK OBSTRUCTED BY WOODEN SHELF. OBSERVED FOOD EMPLOYEE UTILIZING FRONT COFFEE AREA HANDWASHING SINK TO RINSE IN-USE UTENSILS. INSTRUCTED TO REMOVE ALL OBSTRUCTIONS FROM HANDWASHING SINKS AND MAINTAIN ALL HANDWASHING SINKS ACCESSIBLE AT ALL TIMES FOR HANDWASHING ONLY. PERSON-IN-CHARGE REMOVED ALL HANDWASHING SINK OBSTRUCTIONS AND DISCUSSED HANDWASHING SINK PROCEDURES WITH STAFF ON-SITE. PRIORITY FOUNDATION VIOLATION. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SOAP NOT PROVIDED AT THE FOLLOWING HANDWASHING SINKS: REAR AREA (NEAR EXTERIOR DOOR), FRONT BAKERY AREA, REAR BAKERY AREA (NEAR RESTROOM). INSTRUCTED TO PROVIDE HAND SOAP AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED HAND SOAP TO ALL HANDWASHING SINKS ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED DISPOSABLE PAPER TOWELS NOT PROVIDED AT THE FRONT BAKERY AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FRONT COFFEE AREA HANDWASHING SINK MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROIVDE ADEQUATE SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD-HOLDING IN THE BAKERY AREA 3-DOOR REACH-IN COOLER: COOKED POTATOES AT 50.1F, PORK SAUSAGE AT 46.6F. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES. APPROXIMATELY 50 LBS. OF FOOD VALUED AT APPROXIMATELY $110.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED OUT-OF-TEMPERATURE FOOD ITEMS ON-SITE. PRIORITY VIOLATION. 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN-USE UTENSILS STORED IN STILL, ROOM-TEMPERATURE WATER IN BETWEEN USES AT THE MAIN COOK LINE. INSTRUCTED TO STORE IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE, UNDER RUNNING WATER, OR IN WATER AT OR ABOVE 135.0F IN BETWEEN USES AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FAUCET AT THE 3-COMPARTMENT SINK TO BE IN POOR REPAIR, LEAKING WHEN TURNED OFF BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 3-COMPARTMENT SINK FAUCET TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED FAUCET AT THE 3-COMPARTMENT SINK TO BE IN POOR REPAIR, LEAKING WHEN TURNED OFF BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 3-COMPARTMENT SINK FAUCET TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.