BAR RISTA CAFE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. OBSERVED THE FOLLOWING COOLERS UNABLE TO MAINTAIN PROPER TEMPERATURE. TALL REACH-IN COOLER @ 51.8F WITH FOODS SUCH AS HUMMUS @ 95F. WALK-IN COOLER @ 51F WITH CHEESE @ 57.2F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL MAINTAINS TEMPERATURE OF 40F. AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. 312-746-4240.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING FOODS IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 20LBS ASSORTED CHEESE IN WALK-IN COOLER RANGING IN TEMPERATURE BETWEEN 56.4F TO 57.7F. APPROXIMATELY 5LBS BACON AT 58.4F. 1 GAL. HUMMUS AT 95F. 1 QT. SOUR CREAM AT 57.9F. ALL POTENTIALLY HAZARDOUS FOODS DISCARDED. MANAGEMENT STATES APPROXIMATE VALUE O FOODS DISCARDED TO BE $150.00.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED CROSS CONTAMINATION IN THE FOLLOWING MANNERS: EMPLOYEE WALKING INTO ESTABLISHMENTS REAR KITCHEN FROM OUTDOORS TO START SHIFT, PUT ON HAT, APRON, THEN HANDLE DIRTY MOP BUCKET AND BROOM THEN PROCEED TO WASH DISHES IN THREE COMPARTMENT SINK WITHOUT WASHING HANDS UPON ENTERING PREP KITCHEN AREA OR HANDLING DIRTY EQUIPMENT. ALSO OBSERVED COOK ON COOKS LINE USING DIRTY TOWEL TO WIPE HANDS BETWEEN FOOD HANDLING TASKS. OBSERVED EVIDENCE OF KETCHUP BOTTLES ON DINING ROOM TABLES BEING RE-FILLED WITH HALF USED BOTTLES OR KETCHUP FROM AN UNKNOWN SOURCE. BOTTLES ALL FILLED TO THE TOP WITH KETCHUP TO APPEAR AS BEING FRESH, NEW BOTTLES, HOWEVER, BOTTLES ALL WITH DRIED ENCRUSTED KETCHUP AROUND RIMS OF BOTTLES. ALL DISCARDED. DISCUSSED PRACTICING GOOD HYGIENIC PRACTICES WITH MANAGEMENT.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED BARTENDER DURING INSPECTION WASHING GLASSWARE AT BAR THREE COMPARTMENT SINK WITH NO SANITIZER IN THREE COMPARTMENT SINK SET TO WASH, RINSE, AND SANITIZE. 0PPM CHLORINE FOUND AND BOTH BARTENDER AND CERTIFIED MANAGER THAT ARRIVED AFTER BEING TELEPHONED UNABLE TO DEMONSTRATE THE PROPER METHOD OR CONCENTRATION OF SANITIZING.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED APPROXIMATELY 20 TO 30 LARGE BLACK FLIES THROUGHOUT KITCHEN, DISH AND REFRIGERATION AREA, DINING ROOM AND BASEMENT. ALL DOORS OPEN AND UNSCREENED. BOTH WALLS OF ENTIRE ESTABLISHMENT OPEN AND UNSCREENED WITH SLIDING GLASS DOORS APPROXIMATELY 15 FEET TALL AND 27 FEET LONG. OBSERVED FLIES FLYING IN AND OUT OF DOORS AND WINDOWS. MUST PROVIDE SCREENS ON ALL OUTER OPENINGS OR PROVIDE EFFECTIVE MEANS OF PREVENTION OF FLY INFESTATION.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION.

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. MUST PROVIDE LID FOR OUTDOOR SIDEWALK CAF? WASTE CONTAINER.

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. EXTERIOR COOKS LINE EQUIPMENT DIRTY/GREASY MUST CLEAN AND MAINTAIN. INTERIOR UNUSED COOLER DIRTY WITH FOOD DEBRIS. MUST CLEAN. INTERIOR ICE MACHINE MUST CLEAN.

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. FLOORS BEHIND COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN. FLOOR AT BOTTOM OF BASEMENT STAIRS IN POOR REPAIR WITH CRACKED, CHIPPING AND MISSING CEMENT. MUST MAKE SMOOTH AND CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.

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. LEAK UNDER BAR THREE COMPARTMENT SINK. MUST REPAIR. BAR SODA GUN HOLDER WITHOUT ADEQUATE DRAINAGE LINE. MUST PROVIDE. GREASE LEAKING FROM KITCHEN THREE COMPARTMENT SINK ONTO FLOOR. MUST REPAIR/REMOVE GREASE. MISSING FLOOR DRAIN COVER IN BASEMENT. MUST REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNNECESSARY ITEMS THROUGHOUT BASEMENT MUST BE REMOVED FROM PREMISES AND ALL OTHERS MUST BE STORED ELEVATED AND ORGANIZED. MUST NOT STORE BICYCLES INSIDE ESTABLISHMENT.

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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR.

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. CLEAN FILTER UNDER THE HOOD.(GREASE BUILD-UP)

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. REPAIR LEAKING PIPE UNDER THE 3 COMPARTMENT 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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR

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. CLEAN FILTER UNDER THE HOOD.(GREASE BUILD-UP)

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND 2 DOOR REFRIGERATOR AT IMPROPER TEMPERATURE 47F, 48F TO 50F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(COOKED CHICKEN, FRESH EGGS ,MILK ETC).FAX A LETTER TO PUBLIC HEALT WHEN UNIT IS REPAIRED (FAX #312 746-4240)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:3 1/2 gGALLONS OF 2% MILK AT TEMP OF 48.7F;COKKED CHICKEN WINGS AT TEMP OF 47.6F TO 48F. VARIUOS KIND OF CHEESE AT TEMP 46.7F TO 47F.RAW BEEF AT TEMP OF 47F TO 48F,FRESH EGGS AT TEMP OF 49F.NO PROOF OF TIME AND TEMPERTURE PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 15. VALUE 60.CRITICAL VIOLATION:7-38-005(A) HOOOO71101-12

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. ADDITIONAL THRESHHOLD IS NEEDED FOR SIDE AND FRONT DOOR.

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. CLEAN FILTER UNDER THE HOOD.(GREASE BUILD-UP)