YOLK CAFE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures sitting on top of the reach in prep cooler: 0.5lbs of (bagged and refrigerated) spinach @ 48.2F; 3lbs of raw eggs @ 59.8-60.1F; 1.5lbs of salmon @ 47.1F; 2lbs of mixed greens (bagged and refrigerated) @ 46.4F; and 1lb of egg whites @ 46.4F. Instructed all potentially hazardous foods must be @ 40F or less, or 140F or higher at al times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).

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 NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Observed exposed hand sink near dish room not maintained. Hot water temperature @ 69.7F. Instructed all hand washing sinks must have hot water temperature of at least 85F at all times. Hand sink was turned off during inspection. Operator instructed staff not to wash hands at this sink until it is repaired. Critical violation 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Observed exposed hand sink near dish room not maintained. Hot water temperature @ 69.7F. Instructed all hand washing sinks must have hot water temperature of at least 85F at all times. Hand sink was turned off during inspection. Operator instructed staff not to wash hands at this sink until it is repaired. Critical violation 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.