LEFT COAST FOOD + JUICE

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.12 FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TIME TEMPERATURE CONTROL FOR SAFETY FOOD. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED.7-38-012. HANDLING RAW EGGS, BEEF, ETC. MUST OBTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-012A. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATIONVIOLATION. 7-38-005. MUST PROVIDE.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 FOUND SOME GUACAMOLE WITH NO SEVEN DAY CONSUME BY DATE. PRIORITY FOUNDATION VIOLATION. 7-38-005. MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 COULD NOT FIND BACKFLOW PREVENTION DEVICES FOR 1 ESPRESSO MACHINE, AND DRIP COFFEE MACHINE.CORE. MUST LOCATE BACKFLOW PREVENTION DEVICES/DEMONSTRATE THAT BACKFLOW PREVENTION DEVICES ARE INSTALLED FOR EQUIPMENT MENTIONED.

ALLERGEN TRAINING AS REQUIRED - Comments: FOUND NO ALLERGEN TRAINING FOR EMLOYEES.PRIORITY FOUNDATION. CITY OF CHICAGO SANITATION MANAGERS MUST OBTAIN ALLERGEN TRAINING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2 COOLERS IN COOKING AREA HOLDING IMPROPER AMBIENT TEMPERATURE WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE: RIGHT PREP TOP COOLER NOTED AT 54 DEGREES F, COOK LINE DRAWER COOLER NOTED AT 51 DEGREES F. INSTRUCTED THAT ALL COLD HOLDING EQUIPMENT MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE DRAWER COOLER WAS REPAIRED DURING INSPECTION AND OBSERVED AT 40 DEGREES F. THE PREP TOP UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. CRITICAL VIOLATION: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE IN THE RIGHT PREP TOP COOLER IN THE COOK LINE: CHEESE, 54 DEGREES F; CUT TOMATOES, 53 DEGREES F; COOKED BROCCOLI, 54 DEGREES F; GREEN BEANS, 54 DEGREES F; COOKED CORN, 51 DEGREES F; ROASTED RED PEPPER, 60 DEGREES F; YOGURT DIP, 52 DEGREES F. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED IN THE COOK LINE DRAWER COOLER AT IMPROPER TEMPERATURES: CHEESE 47-48 DEGREES F; EGGS, 50 DEGREES F; FISH, 49 DEGREES; SWEET POTATOES, 46 DEGREES F. OBSERVED BLACK BEANS HELD AT 105-115 DEGREES F IN THE STEAM TABLE. OPERATOR VOLUNTARILY DISCARDED 50 LBS OF PRODUCT WORTH $200. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AND ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES F OR ABOVE. CRITICAL VIOLATION: 7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE USING BARE HAND CONTACT WITH READY TO EAT FOODS. NOTED EMPLOYEE GRAB SLICES OF BREAD WITH BARE HANDS AND APPLY AVOCADO SPREAD TO BREAD, THEN PLATE ITEM AND PASS TO FRONT COUNTER STAFF FOR SERVICE. INSTRUCTED THAT BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. THE EMPLOYEE WASHED HIS HANDS THEN PUT ON CLEAN GLOVES. CRITICAL VIOLATION: 7-38-010(A)

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A HOLE IN THE WALL NEXT TO THE COOK LINE HAND SINK. APPROX. 1 FT BY 2 FEET LARGE. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A HOLE IN THE WALL NEXT TO THE COOK LINE HAND SINK. APPROX. 1 FT BY 2 FEET LARGE. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH AND EASILY CLEANABLE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES OBSERVED AIR TEMPERATURE INSIDE WALK-IN COOLER 47.9F AND AIR TEMPERATURE INSIDE 3-DOOR PREP COOLER FIRST DOOR LEFT SIDE AT 54.1F. INSTRUCTED TO REPAIR AND MAINTAIN TEMPERATURES OF 40.0 OR BELOW. UNITS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE WALK-IN COOLER AND 3-DOOR FIRST DOOR RIGHT SIDE PREP COOLER.OBSERVED THE FOLLOWING FOOD ITEMS INSIDE 3-DOOR PREP COOLER FIRST DOOR, COOKED CHICKEN 66.4F, BEEF 49.9F TOFU 45.9F TURKEY 47.1F, FOOD ITEMS INSIDE WALK-IN COOLER WITH INTERNAL TEMPERATURE BETWEEN 44.9 TO 55.4F MARINATED SALMON, MARINATED STEAK, MARINATED TOFU, RICOTTA CHEESE, SPICY HUMMUS,CHICKEN CITRUS MARINADE, PANCAKE BATTER FRUIT COMPOTE CURRY SAUCE MOJO ROJO, ROASTED SULTANAS, ROASTED CARROTS MUSHROOMS, ROSTED ONIOS, TOMATO SALSA ROASTED YAMS SAUTEED RED BELL PEPPERS, TURKEY MEATBALLS MARINARA SAUCE ROASTED ZUCCHINI. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS 246 LBS OF FOOD VALUE OF $878.39. CRITICAL VIOLATION 7-38-005(A).

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FACILITY COLD PRESSES AND BOTTLES FRESH, UNPASTEURIZED JUICES. NO VARIANCE APPROVAL ON PREMISES FROM CDPH. COLD PRESS MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL APPROVED BY CDPH.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BATHROOM WALLS SURROUNDING BOTH TOILETS WITH EXPOSED, UNEVEN BRICK. ALL WALLS SURROUNDING TOILETS MUST BE SMOOTH, CLEANABLE. NO OPEN HOLES, GAPS, OR OPENINGS. ALL UNFINISHED BRICK WALLS IN REAR DRY FOOD STORAGE, FOOD STORAGE CLOSET AND IN DINING ROOM MUST BE SEALED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NEWLY INSTALLED OVEN ABOVE 7.5 KW MUST BE UNDER VENTILATION OR REMOVED FROM THE PREMISES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FACILITY COLD PRESSES AND BOTTLES FRESH, UNPASTEURIZED JUICES. NO VARIANCE APPROVAL ON PREMISES FROM CDPH. COLD PRESS MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL APPROVED BY CDPH.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST PROVIDE SNEEZE GUARDS BETWEEN THE CUSTOMER BAR/SEATING AND THE SMOOTHIE PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BATHROOM WALLS SURROUNDING BOTH TOILETS WITH EXPOSED, UNEVEN BRICK. ALL WALLS SURROUNDING TOILETS MUST BE SMOOTH, CLEANABLE. NO OPEN HOLES, GAPS, OR OPENINGS.