WESTERN CAFE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DISEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CITATION

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED) 7-38.005.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED) 7-38-005

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED THAT RICE HAVE BEEN STORED IN BULK CONTAINER. ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED TRASH CAN IN LADY'S RESTROOM. MUST PROVIDE AND MAINTAIN

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED - Comments: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO BACK FLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST INSTALL.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION FROM 2/27/18 INSPECTION (REPORT #2145659) NOT CORRECTED #18: NOTED APPROXIMATELY 100 MICE DROPPINGS UNDER THE KITCHEN STOVE, BEHIND THE KITCHEN COOLERS, ALONG THE BASEBOARDS BEHIND THE GRILL, BEHIND THE POKER MACHINES IN DINING AREA, ALONG BASEBOARDS IN THE REAR STORAGE ROOM, THE HALLWAY TO WASHROOMS. INSTRUCTED ALL DROPPINGS MUST BE REMOVED. ALL HOLES AND OPENINGS IN ALL WALLS AND CEILING SEALED. MUST HAVE LICENSED PEST COMPANY SERVICE ESTABLISHMENT. CRITICAL VIOLATION 7-42-090.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE FOOD GRADE PLASTIC DISPOSABLE BAGS OR WASHABLE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CLOTH TOWELS OR NON SMOOTH PLASTIC AS LINER FOR SHELVING THROUGHOUT THE FRONT PREP AND KITCHEN. MUST BE SMOOTH, CLEANABLE SURFACES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF THE TALL REACH-IN FREEZER WITH ICE BUILD UP. MUST CLEAN AND REMOVE ICE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXHAUST VENTILATION IN MEN'S WASHROOM. MUST INSTALL MECHANICAL VENTILATION OR HAVE WINDOW OPENABLE AND SCREENED. NO BACK FLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST INSTALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: VIOLATION NOTED AT THIS TIME WHEN GIVEN ACCESS TO LOCKED BASEMENT ROOM. ALL UNNECESSARY ARTICLES THROUGHOUT LOWER LEVEL STORAGE ROOM MUST BE REMOVED AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS AT FRONT EXPOSED HAND SINK. NO SOAP AT KITCHEN EXPOSED HAND SINK. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY THREE HUNDRED MICE DROPPINGS IN THE FOLLOWING AREAS. UNDER THE THREE COMPARTMENT SINK AND BEHIND THE GREASE TRAP. BEHIND AND UNDER THE OVEN AND GRILL. UNDER ALL KITCHEN PREP TABLES. BEHIND ALL COOLERS AND FREEZERS. ON PREP SHELVING IN KITCHEN. ON SHELVING THROUGHOUT FRONT PREP. NO PEST CONTROL LOG BOOK WITH CURRENT SERVICE REPORTS ON PREMISES AND REQUIRED DOCUMENTATION. INSTRUCTED TO HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. REMOVE ALL DROPPINGS AND SANITIZE ALL AREAS. SEAL ALL HOLES NOTED DURING CLEANING.OPEN ONE INCH GAP ON THE BOTTOM OF THE REAR EXIT DOOR TO THE ALLEY. MUST SEAL GAP AND PROVIDE A TIGHT FITTING SEAL. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE FOODS SUCH AS BEEF WHERE BEING HELD IN HOT HOLDING UNIT AT 158.9F. INSTRUCTED A CITY OF CHICAGO FOOD SERVICE CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE PREPARED, HELD AND SERVED. SERIOUS VIOLATION 7-38-012.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: TOXIC ITEMS FOUND IMPROPERLY STORED. OPEN RODENT BAIT ON THE FLOOR ALONG BASEBOARD BEHIND GRILL, OVEN AND PREP SHELVING WHERE FOOD IS PREPARED AND STORED. MUST REMOVE ALL OPEN BAIT FROM THE FOOD PREPARATION AREA. SERIOUS VIOLATION 7-38-005(A).

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM #2059610 ON 6-6-17 NOT CORRECTED.#32- NOTED SHELVES AT THE KITCHEN PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE THE FOIL, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST. SERIOUS VIOLATION 7-42-090.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE FOOD GRADE PLASTIC DISPOSABLE BAGS OR WASHABLE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CLOTH TOWELS OR NON SMOOTH PLASTIC AS LINER FOR SHELVING THROUGHOUT THE FRONT PREP AND KITCHEN. MUST BE SMOOTH, CLEANABLE SURFACES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF THE TALL REACH-IN FREEZER WITH EXCESSIVE FOOD DEBRIS AND ICE BUILD UP. MUST CLEAN AND REMOVE ICE.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: OBSERVED CUSTOMER ENTER THE FOOD PREPARATION AREA AND SERVE THEMSELVES HOT FOOD FROM THE HOT HOLDING STEAM TABLE. CUSTOMERS ARE NOT ALLOWED IN THE FOOD PREPARATION AREA.

NO SMOKING REGULATIONS - Comments: FOUND ESTABLISHMENT TO BE IN VIOLATION WITH THE CITY OF CHICAGO CLEAN INDOOR AIR ORDINANCE. OBSERVED UPON ENTRY TO RETAIL FOOD ESTABLISHMENT TWO CUSTOMERS AT TWO DIFFERENT AREAS IN THE DINING ROOM SMOKING CIGARETTES. 1ST VIOLATION 7-32-015.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED SHELVES AT THE KITCHEN PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE THE FOIL APER, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED NO COLD RUNNING WATER AT THE KITCHEN HAND WASH SINK. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.INSTRUCTED TO HAVE THE ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AT ALL TIME. SERIOUS VIOLATION #7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE FREEZER STORED IN GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED SHELVES AT THE KITCHEN PREP AREA LINED WITH FOIL PAPER. INSTRUCTED TO REMOVE THE FOIL APER, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD NEAR GAME MACHINES. PAINT OR SEAL ALL RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REFRIGERATION UNIT IN DRY STORAGE ROOM AT 48.6F. REFRIGERATION UNIT MUST BE REPAIRED AND MAINTAINING AT 40F OR LESS. REPAIR OR REMOVE REFRIGERATOR, CRITICAL VIOLATION 7-38-005 (A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED REAR EXIT DOOR LEADING TO DUMPSTER NOT RODENTPROOF WITH FLOOR TILES IN DISREPAIR CREATING 1/4 INCH GAP AT BASE OF DOOR. MUST REPAIR FLOOR SO THAT IT IS FLUSH WITH DOOR AND INSTALL DOOR SWEEP SO THAT THERE IS NO GAP AT BASE OF DOOR. NEW CONTRACT MUST BE PROVIDED WITH NEW OWNERS LISTED ON CONTRACT FOR UP TO DATE PEST CONTROL LOG BOOK.SERIOUS VIOALTION 7-38-020

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST KIT ON SITE IN ORDER TO DETECT PROPER CONCENTRATION OF SANITZER SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ALL TIN FOIL MUST BE REMOVED FROM ALL LOWER SHELVING OF PREP TABLES WITHIN KITHCEN. REMOVE ALL TIN FOIL AND RESURFACE ALL FOOD CONTACT SURFACES SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE. OBSERVED RAW WOOD WALL NEAR GAME MACHINES. PAINT OR SEAL ALL RAW WOOD SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED VENTS WITHIN WASHROOMS WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN ALL CEILING VENTS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED SINK STOPPERS NEEDED FOR 3 COMPARTMENT SINK IN ORDER TO PROPERLY WASH RINSE AND SANITIZE ALL DISHES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REFRIGERATORS NEED WORKING THERMOMETERS INSIDE AT ALL TIMES. ALL REFRIGERATORS NEED TO BE 40F OR LESS AT ALL TIMES.