Cafe 71

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE COOLER. ( 10) PORTION CUPS OF HUMMUS AT 51.0F, ( 10)HALF PINT SIZE MILK AT 48.7F, 50.0F. FOODS REMOVED AND DISCARDED BY MANAGER-CDI. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: UPPER AREAS OF ICE MACHINE HAS SLIGHT BUILD-UP. INSTRUCTED TO CLEAN/MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY PIPE UNDER 3- COMPARTMENT SINK AT DISH MACHINE AND LEAKY 1 COMPARTMENT SINK IN RED MANAGO PREP AREA. INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED INTERIOR OF ALL FRYERS WITH ACCUMULATED GREASE AND DUST DEBRIS LOCATED IN THE FRONT AND REAR FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL FRYERS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN THE DRY STORAGE AREA WITH MINOR FOOD DEBRIS UNDER SHELVES. OBSERVED ACCUMULATED GREASE UNDER THE FRYERS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MINOR ACCUMULATED DUST ON THE VENTS ABOVE THE COOKING EQUIPMENT LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED MINOR LEAK UNDER THE 3 COMPARTMENT SINK LOCATED IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.APPROX 30LBS OF COOKED RICE AT SUSHI PREP AREA AT IMPROPER TEMPERATURE OF 115.4F,AND 107.8F,( NO PROOF OF LABATORY TESTING OF RICE FOR THIS LOCATION POSTED OR AVAILABLE).ALSO IMPROPER TEMPERATURE OF PREPACKAGED SUSHI NOT DATED INSIDE DISPLAYED COOLER AVAILABLE FOR CUSTOMERS ,SALMON-54.6F,TUNA-51.8F, SALMON-52.6F.INSIDE REACH IN COOLER FOODS DATED 6-20-2016,IMPROPER TEMPERATURES:APPROX 5LBS COOKED SHRIMP-45.6F, 2LBS-COOKED PORK-45.8F, 10LBS-REFRIED BEANS-45.0F,1 LB,QUINOA AT 47.5F. ALL FOODS REMOVED AND DIACARDED BY MANAGER-CDI,APPROX 48LBS/COST $275.00.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER,COLD FOODS AT 40F OR BELOW.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER PREPARING SUSHI LEAVE FROM OUT OF PREP AREA ,RETURN BACK TO PREP AREA WITH A RED FOLDER,TOUCHING PAPERS,ETC. FOOD HANDLER GRAB AND PUT ON GLOVES,WENT BACK TO HANDLING SUSHI ROLLS NEVER WASHING HANDS AFTER CHANGE OF ACTIVITY THAT RESULTS IN HAND CONTAMINATION.INSTRUCTED THAT EMPLOYEE MUST WASH THEIR HANDS AFTER EACH ACTIVITY BEFORE HANDLING FOOD-CDI.CRITICAL VIOLATION ISSUED 7-38-010A

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND WASHING SINK NOT CONVENIENT,AND ACCESSIBLE TO FOOD HANDLER,(IE SINK BLOCKED BY CART OF FOOD EQUIPMENT AND A TRAY OF COFFEE CANISTERS AND PLATES INSIDE OF THE SINK).MANAGER REMOVED CART AND FOOD EQUIPMENT-CDI.INSTRUCTED THAT EXPOSED HAND SINK MUST ALWAYS BE ACCESSIBLE AT ALL TIMES,NOTHING INSIDE SINK,ON SINK OR IN FRONT OF SINK.CRITICAL VIOLATION ISSUED-7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL INSIDE ICE MACHINE,SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING LIGHT SHIELDS IN KITCHEN NOT CLEAN,(DUSTY).MUST CLEAN/MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND 5 LBS OF VEGETABLE BROTH IN A CAMBRO CONTAINER STORED IN A TRANSPORTABLE ALUMINIUM UPRIGHT BOX AT 120.4F AND ALSO FOUND 2 LONG FLAT STAINLESS STEEL TRAYS WITH RICE NOODLES AND EGG NODDLES 10LBS AT 53.5F AND 56.7F AT A COLD HOLDING UNIT NOT PROPERLY SET-UP. APPROXIMATE TOTAL VALUE OF FOOD $50.00 ALL ABOVE MENTIONED FOOD ITEMS WERE DISCARDED BY MANAGEMENT. ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN PROPER TEMPERATURE AT ALL TIMES COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F ABOVE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: DURING INSPECTION FOUND VARIOUS SALAD ITEMS NOT PROPERLY DISPLAYED WITHOUT SNEEZE GUARDS. INSTRUCTED MANAGER TO MAINTAIN ALL FOOD ITEMS AT THE SALAD WITH A PROPER SNEEZE GUARD AT ALL TIMES. ALL FOUND VARIOUS FOOD CONTAINERS IN THE WALK-IN COOLER AND REFRIGERATORS NOT PROPERLY COVERED DURING STORAGE. ALL FOOD ITEMS MUST BE PROPERLY COVERED DURING STORAGE AT ALL TIMES.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL PREPARED FOODS INSIDE THE WALK-IN COOLER WITH THE NAME AND DATE OF PRODUCT. FOUND FOUR LARGE CONTAINERS HOLDING CHILI NOT PROPERLY LABELED. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE EXTERIOR OFF ALL UPRIGHT OVENS IN THE REAR KITCHEN TO REMOVE GREASE BUILD-UP, INTERIOR AND SIDES OF THE DEEP FRYERS IN THE FRONT SERVICE AREA TO REMOVE GREASE BUILD-UP.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK IN KITCHEN NEXT TO CATER PREP TABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BOTTOM INTERIOR COMPARTMENTS OF DEEP FRYERS TO REMOVE GREASE BUILD UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN KITCHEN AREA AROUND HEAVY EQUIPMENT AND PREP STATIONS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS BEHIND/NEXT TO DEEP FRYERS AT REAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDERNEATH COOKING EQUIPMENT NEEDS CLEANING TO REMOVE DEBRIS. ALSO FLOORS INSIDE WALK IN COOLER AND THE REAR STORAGE AREA ALONG THE WALL BASE AND IN CORNERS..

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE WALLS AND CEILING IN THE REAR POP STORAGE AREA TO REMOVE DUST AND DEBRIS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RECAULK/RESEAL 4TH SINK AT THE 3COMP SINK DISHWASHING AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST MAINTAIN FLOORS DRY AT ALL TIMES UNDER 3COMP SINK DISHWASHING AREA AND AT REAR COFFEE STATION.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHT BULBS AT 3DR REFRIGERATORS IN THE REAR KITCHEN AREA AND THE FRONT SERVICE LINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAK UNDER 4TH SINK BOWL BY THE 3COMP SINK AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SOME CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. DOOR OF COOLER DRAWERS AT FRONT GRILL STATION ARE NOT ALIGNED AT THE TOP, MUST FIX.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: CABINETS UNDER FRONT SERVICE STATIONS, FAN GUARDS & CONDENSERS OF COOLERS AT COFFEE STATION & IN WALK-IN COOLER, INTERIOR BOTTOM OF FRYERS, ICE CREAM FREEZERS- DUE TO DUST, GREASE, SPILLS, FOOD STAINS, OR ICE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS INSIDE COLD/HOT UNITS FOR ROLLING RACKS OR CARTS, MUST BE KEPT CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK UNDER THE BIG HANDSINK AT THE FRONT SUSHI/SANDWICH SECTION & A SMALL CRACK UNDER THE HANDSINK AT THE FRONT SALAD STATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST BUILD UP/FOOD DEBRIS ON SHELVES IN PREP AREA CABINETS AND UNDER/BEHIND FRONT PREP AREA STATIONS. MUST CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED DUST AND FOOD DEBRIS ON FLOOR AT GRILL STATION UNDER CABINETS. MUST CLEAN AND MAINTAIN FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT BULBS (X2)BURNED OUT AT MAIN PREP AREA BY CONVECTION OVEN. MUST REPLACED DAMAGED LIGHT BULBS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MAIN PREP AREA HANDWASH BOWL DRAINING SLOWLY (BY CONVECTION OVEN). MUST REPAIR AND MAINTAIN SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Cooler drawer door gaskets that are in poor repair at front cook's line must be fixed/replaced.