YOLK CAFE Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS AT THE FRONT PREP EXPOSED HAND SINK WHERE COFFEE/CAPPUCCINO IS PREPARED AND BAKED PASTRIES ARE SERVED. CRITICAL CITATION ISSUED 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES AT THE TIME OF THE INSPECTION. SERIOUS CITATION ISSUED 7-38-012. MUST HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES AT ALL TIMES AND SUCH A PERSON MUST BE ON SITE WHILE FOODS ARE BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 3-27-14 NOT CORRECTED. #30- MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS NOT IN THEIR ORIGINAL CONTAINERS.#38-MUST PROPERLY EXTEND THE WASTE LINE AT CAPPUCCINO MAKER TO A FLOOR DRAIN. MAY NOT DRAIN INTO A HAND SINK.#43-MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES OBSERVED IMPROPERLY STORED BETWEEN THE WALL AND PREP TABLE AT THE ONE COMPARTMENT SINK PREP STATION. MUST PROPERLY STORE.MUST PROVIDE PROPER SCOOPS WITH HANDLES FOR PREPARED FOODS IN COOLERS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXTREMELY LOW COLD WATER PRESSURE AT THE NORTH END EXPOSED HAND SINK ON THE COOKS LINE. MUST REPAIR TO PROVIDE ADEQUATE COLD WATER. LEAK UNDER THE THREE COMPARTMENT SINK DRIPPING ONTO THE FLOOR AND CREATING POOLING WATER. MUST REPAIR LEAK.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREPARATION AREAS HANDLING FOODS MUST WEAR A HAT OR HAIR RESTRAINT.

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: ALL EMPLOYEES IN THE FOOD PREPARATION AREAS HANDLING FOODS MUST WEAR A HAT OR HAIR RESTRAINT.

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.