YOLK CAFE

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.

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.

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

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.

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.

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

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS THROUGHOUT FRONT & REAR PREP AREAS. INSTRUCTED TO MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed pre sliced deli meat in front cook line drawer cooler, under grill and pre sliced cheeses in walk in cooler with no dates or labels. Informed manager that all foods must be labeled and dated once removed from original package. Instructed manager to label and date at all times.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed no splash guard on left side of middle front line exposed hand sink, next to dry storage shelving unit. Instructed manager to provide.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed black mold like substance embedded in the caulking along dish machine drain board area. Instructed manager to remove and resurface. Maintain at all times.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed food and debris along floor and wall junction under 3 compartment sink. Instructed manager to detail clean and maintain at all.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed small leak at three compartment sink, under wash sink and rinsing. Instructed manager to repair and maintain at all times.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Observed bulk food container of tortilla chips on floor next to front hot line. Instructed manager to elevate inventory items at least 6 inches off the floor at all times.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Observed food handler in front serving area, rear prep and dish room area with no hair restraints. Instructed manager to ensure that food handlers properly restrain hair, in side hair restraint, whenever foods are prepared and or served. maintain at all times.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures: In the hot holding unit, 1.5lbs of cooked chicken @ 82.5F; on the counter at the cooking line found 5lbs of egg based french toast batter @ 65.8F; on a cart in front prep area found 10lbs of raw eggs @ 52.5F; in the cold hold unit on the right side of cooking line found 1/2 lb of raw, shelled eggs @ 76.5F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator discarded denatured foods during inspection. Critical violation 7-38-005(a).

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Observed wiping cloths improperly stored on the counter of front prep area. Must store all wiping cloths in a sanitizing solution when not in use. Must maintain same.

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).

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed aluminum foil used as a liner on cooking equipment in the cook line. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: AT TIME OF INSPECTION, OBSERVED NO HOT WATER AT THE WOMEN'S SHARED (EMPLOYEE/CUSTOMER) RESTROOM HAND SINK. NOTED WATER TEMPERATURE TO BE 58 DEGREES. INSTRUCTED THAT MIXED/TEMPERED WATER MUST BE AT LEAST 85 DEGREES AT ALL TIMES. CRITICAL VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THAT A SPLASH GUARD IS NEEDED ON THE FRONT COFFEE BAR HAND SINK, WHERE COFFEE EQUIPMENT AND SUPPLIES ARE STORED DIRECTLY ON EITHER SIDE OF THE HAND SINK. INSTRUCTED TO PROVIDE SPLASH GUARDS AT THIS SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUST ACCUMULATING ON THE FAN COVERS IN THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BOXES OF FOOD BEING STORED ON THE FLOOR IN THE WALK IN COOLER. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR. NOTED WATER POOLING ON THE FLOOR BELOW THE 3 DOOR FREEZER NEAR THE COOK LINE. INSTRUCTED TO ELIMINATE STANDING WATER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALUMINUMB FOIL IS BEING USED TO LINE THE SHELF ABOVE THE OMELET STATION WHERE FRYING PANS ARE STORED BETWEEN USES. INSTRUCTED TO REMOVE THE FOIL AND MAINTAIN THE SURFACE TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEE BELONGINGS (JACKETS, BAGS) ARE BEING STORED ON DRY STORAGE SHELVES IN THE KITCHEN. INSTRUCTED TO STORE EMPLOYEE BELONGING SEPARATE FROM FOOD. OBSERVED BROOMS STORED ON THE FLOOR OF THE MOP SINK. INSTRUCTED TO STORE ALL MOPS AND BROOMS AT LEAST 6 INCHES OFF THE FLOOR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS UNDER THE STORAGE SHELVES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN THE WALLS UNDER THE DISH MACHINE AND UNDER THE THREE COMPARTMENT SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHILE NOT IN USE.

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.

* 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.

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.

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.

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.

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.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS IN THE FRONT FOOD PREP AREA MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 6LBS OF COOKED TURKEY SAUSAGE AND COOKED MUSHROOMS AT IMPROPER TEMPERATURES RANGING BETWEEN 98-110 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS NOT IN THEIR ORIGINAL CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT ALL MULTI USE ITEMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROPERLY EXTEND THE WASTE LINE AT CAPPUCINO MAKER TO A FLOOR DRAIN. MAY NOT DRAIN INTO A HAND SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS.