YOLK CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS AT IMPROPER TEMPERATURES RANGING FROM 48F TO 50F STORED ON TOP OF ON A COLD HOLDING UNIT. 3 LBS OF GUACAMOLE VALUED AT $15; 4 LBS OF DELI MEATS VALUED AT $15; 7 LBS OF SAUSAGE VALUED AT $15, 4 LBS OF BACON VALUED AT $5, 2 LBS OF SALSA VALUED AT $5. MANAGER VOLUNTARILY DISCARDED AND DENATURE FOOD. INSTRUCTED TO HOLD TCS COLD FOODS AT 41F OR BELOW. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD CONTAINERS WITH COMMON FOOD NAMES, WHEN FOODS HAS BEEN REMOVED FROM ORIGINAL PACKAGING AND STORED IN FOOD CONTAINERS. INSTRUCTED TO MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN SANITIZING WATER (BUCKET) BETWEEN USES TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED UTENSILS BEING STORED ON THE SIDE OF COOKING EQUIPMENT, INSTRUCTED TO STORE PROPERLY TO PREVENT CONTAMINATION AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR BROKEN DOOR GASKETS ON FRONT PREP COOLERS (HOT FOOD LINE). ALSO, REPAIR THE BROKEN PREP SHELVE ON THE FRONT GRILL (REMOVE PLASTIC). INSTRUCTED TO MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.