✓!

Cafe 71

June 21, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings3

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: 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.
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: 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
code 6Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR PANEL INSIDE ICE MACHINE,SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED CEILING LIGHT SHIELDS IN KITCHEN NOT CLEAN,(DUSTY).MUST CLEAN/MAINTAIN.
code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on February 6, 2015: 4 findings appeared for the first time. 1 finding recurred. 3 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in Loop

See every restaurant in Loop →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.