Food Safety Report: Sunrise Cafe Chicago, 2012 W Chicago Ave, Chicago, Il, USA.

Chicago, 60622 Illinois, United States

Report date: Jun 13, 2025
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no signed employees health policies for employees must provide and maintain. (priority foundation 7-38-010)(citation issued)

9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
- comments: observed bare hand contact with ready to eat foods by female employee observed her remove toast from toaster with bare hands and place on plate for customer. Food item was discarded by manager. Must provide tongs ,deli paper or gloves to handle ready to eat foods. (cos)(priority 7-38-010)(citation issued)

36. Thermometers provided & accurate
- comments: must provide thermometers for all coolers.

37. Food properly labeled; original container
- comments: must label food storage containers when food is not in original package (bulk,shakers,squeeze bottles,etc. )

38. Insects, rodents, & animals not present
- comments: observed no pest control log book with required documents must provide and maintain. (priority foundation 7-38-020(c)(citation issued)

38. Insects, rodents, & animals not present
- comments: observed evidence of 3- live roaches crawling on wheel base of rolling cart in rear kitchen, from inside of a shoe behind 3-door reach in cooler, on floor in basement near hot water tank and several dead scattered throughout premises. Also, evidence of 4-rat droppings on floor next to rear reach in freezer, under table and near tool shelf in basement amongst massive clutter, possible rodent harborage area. Must remove droppings. Clean and sanitized areas. Recommended to have a pest control operator to service premises on or after 6/13/25. (priority foundation 7-38-020(a)(citation issued)

38. Insects, rodents, & animals not present
- comments: observed a gap along bottom of enclosed rear patio door must make tight fitting to prevent insect entry.

39. Contamination prevented during food preparation, storage & display
- comments: must provide a splash guard on both sides of hand sink in front prep area next to dishes.

41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in a sanitizing solution when not in use on surfaces.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must invert multi-use utensils on shelving units.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed plastic grocery bags used for food storage in freezers must provide food grade bags for food storage.

49. Non-food/food contact surfaces clean
- comments: must clean grease and food debris build up from grill table,fryer cabinet,pipes of cooking equipment,prep tables, service counters,interior panel of ice machine. Must defrost ice build up in reach in & chest freezers.

55. Physical facilities installed, maintained & clean
- comments: must remove,elevate and organize massive clutter from rear yard and attached shed at garage,basement,front service counter.

55. Physical facilities installed, maintained & clean
- comments: must clean food splatter from walls in prep/dish washing areas.

55. Physical facilities installed, maintained & clean
- comments: must seal all gaps,cracks and crevices in walls throughout. Must repair or replace damaged and broken floor tiles throughout premises.

55. Physical facilities installed, maintained & clean
- comments: must clean grease and food debris build up from floor under,around,along wall bases throughout prep areas,dish washing and basement.

56. Adequate ventilation & lighting; designated areas used
- comments: must clean grease and food debris build up from filters and hood of cooking equipment.

57. All food employees have food handler training
- comments: observed no food handlers training for employees must provide and maintain.

58. Allergen training as required
- comments: observed no food allergen training for food managers must provide and maintain.

Source: chicago.gov