Breakthrough, the Bridge Cafe

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED WALK IN COOLING UNIT WITH A BUILD UP OF DIRT AND DEBRIS UNDER THE SHELVING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF DIRT AND STAINS ON THE FLOORS ALONG THE WALLS UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT, UNDER DISH WASHING MACHINE AS WELL. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DRIED FOOD DEBRIS UNDERNEATH ALL HEAVY EQUIPMENT IN THE REAR PREP AREA ON FLOORS. INSTRUCTED RO REMOVE AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED CERTIFIED FOOD MANAGER WITHOUT ALLERGEN TRAINING CERTIFICATE ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN FOR ALL CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE HOLDERS.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

NO TEMPERATURE MEASURING DEVICE ON SITE FOR HIGH TEMP DISHWASHER. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST REMOVE ICE AND CLEAN THE INTERIOR OF THE ICE MACHINE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING UNDERNEATH THE COOKING EQUIPMENT TO REMOVE SPILLS AND/OR DEBRIS.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

THE FINAL RINSE TEMPERATURE GAUGE FOR THE HIGH TEMPERATURE DISHMACHINE IS NOT OPERATIONAL. MANAGEMENT INSTRUCTED TO REPAIR. SERIOUS VIOLATION 7-38-030.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILL AND/OR DEBRIS: WALK IN FREEZER,UNDERNEATH THE DISHWASHER AND AROUND COOKING EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS NEED CLEANING BEHIND THE DISHWASHER TO REMOVE DEBRIS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: INTERIORS OF THE OVENS AND ICE MACHINE IN MAIN FOOD PREP AREA AND TOASTER OVEN IN FRONT CAFE PREP AREA. CLEAN THE SHELVES UNDERNEATH THE PREP TABLES IN THE MAIN FOOD PREP AREA, AND THE 1 COMPARTMENT SINK IN FRONT CAFE PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS THTOUGHOUT IN BETWEEN LARGE PIECES OF EQUIPMENT IN THE MAIN FOOD PREP AREA(FOOD DEBRIS).

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES REGARDLESS OF TITLE THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN THE FLOOR OF THE WALK-IN FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR THE DRAIN LINE WATER LEAK BELOW THE EXPOSED HANDSINK IN THE COFFEE PREP AREA.