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Native Foods Cafe

April 10, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings1

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Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPARING SANDWICHES,FOOD HANDLERS TOUCHING THEIR DIRTY APRONS THEN RETURNING TO COOK/STEAM LINE TO HANDLE BREADS AND CHANGING SOILED GLOVES ETC.)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE. MUST WASH HANDS FEQUENTLY AND AFTER EACH SOURCE OF POSSIBLE CROSS-CONTAMINATION. CRITICAL VIOLATION 7-38-010(A).
code 6Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. TAGGED HELD FOR INSPECTION .MUST FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL ATT:A.LOPEZ. SERIOUS VIOLATION 7-38-005A.
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SALADS,SOUPS,BEANS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED TO IDENTIFY THE DRY FOODS STORED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: THE CLEAN MULTI-USE UTENSILS/DISHWARE/POTS/PANS IN THE KITCHEN FOOD PREP AREAS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
code 31
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: SPILLED FOOD/WATER FOUND ON FLOOR NEAR THE 3 COMPARTMENT SINK,DISHMACHINE UNIT. FLOOR UNDER COOK/STEAM LINE REQUIRES A DETAIL CLEANING;KEEP FLOORS DRY.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS THROUGHOUT THE PREMISES.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: THE MOP SINK MUST BE MADE ACCESSIBLE FOR WASTE WATER DISPOSAL AT ALL TIMES AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on January 11, 2013: 8 findings appeared for the first time.

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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.