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Frannie's Cafe

February 28, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings3

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED FRONT PREP KITCHEN SOAP DISPENSER IN DISREPAIR NOT PERMANENTLY AFFIX. MUST REPAIR AND MAINTAIN.
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: 2-2102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICY AND SIGNATURES FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT (GLOVES, FACE MASKS, DISPOSABLE MOPS, SANITIZER) ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
code 5Priority
Proper Reheating Procedures For Hot Holding

Inspector note: OBSERVED FOOD NOT MEETING TEMPERATURE REQUIREMENTS. PERSON IN CHARGE UTILIZED HOT HOLDING UNIT TO REHEAT FOOD ITEMS,TWO 4 POUND PANS OF CHILI AND BISQUE SOUP IN THE HOT HOLDING UNIT AT 89-102.2 DEGREES F IN FRONT PREP KITCHEN HOT HOLDING AREA. FACILITY MUST REHEAT SOUP TO REQUIRED TEMPERATURE THEN HOT HOLD FOOD ITEMS. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE OR HIGHER. INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS. FOOD HANDLER VOLUNTARY DISCARDED SOUP. APPROX 8 POUNDS $ 60. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH #21.
code 19
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED FOOD NOT MEETING TEMPERATURE,TWO 4 POUND PANS OF CHILI AND BISQUE SOUP IN THE HOT HOLDING UNIT AT 89-102.2 DEGREES F IN FRONT PREP KITCHEN HOT HOLDING AREA. HOT HOLDING MUST REMAIN AT 135 DEGREES F REQUIRED TEMPERATURE OR HIGHER. INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS. FOOD HANDLER VOLUNTARY DISCARDED SOUP. APPROX 8 POUNDS $ 60. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 21
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM, SANDWICHES, ETC. STORED INSIDE REACH IN COOLER LOCATED AND DISPLAY COOLERS IN FRONT FOOD PREP AREA. INFORMED PERSON IN CHARGE TO ALWAYS DATE MARK FOOD ITEMS STORE MORE THAT 24 HOURS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
code 23
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: 3-602.11(A; B:1-4,6,7; C; D) OBSERVED GRAB AND GO ITEMS SANDWICHES, FRUIT, PASTRIES,DESERTS, ETC MISSING REQUIRED LABEL INFORMATION ALLERGEN, WEIGHT, INGREDIENTS ETC. INFORMED PERSON IN CHARGE TO PROVIDE PROPER LABELS FOR FOOD ITEMS.
code 37

What changed since the previous inspection?

Compared with Pass on March 14, 2018: 7 findings appeared for the first time. 3 previous findings did not recur.

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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.