TRUCKERS CAFE, 3650 West 47th Street, Chicago, IL, USA

“Report date: Feb 27, 2020
36. Thermometers provided & accurate
- comments: broken thermometer inside the reach in cooler in the office/storage room must provide.

38. Insects, rodents, & animals not present
- comments: found evidence of mice droppings inside the cabinet in the storage room approximately 0ver 30 total.... See More Instructed to clean,remove the dropping and sanitize the affected areas and maintain. Informed the pest control technician and have additional inspection. Priority foundation 7-38. 020(a) citation issued.

41. Wiping cloths: properly used & stored
- comments: wiping cloth for wiping the prep tables, chopping board, cooler, must be stored on a bucket with sanitizing solution in between uses.

51. Plumbing installed; proper backflow devices
- comments: must install backflow preventer device on the mop sink in the day care room 1,to be able to serviced and maintained.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean the floor with heavy dust build-up inside the compressor room in the kitchen.

Source: chicago.gov ”

“Report date: Feb 27, 2020
10. Adequate handwashing sinks properly supplied and accessible
- comments: instructed to provide hand washing signage at hand sinks in prep and inside washrooms

36. Thermometers provided & accurate
- comments: instructed to provide thermometer visible inside all coolers.

43. In-use utensils: properly stored
-... See More comments: instructed not to store knife in between pipes behind 3 compartment sink. Must store properly in knife rack.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: instructed to clean, repaint or replace storage metal racks with rust accumulation inside meat prep area.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: instructed to detail clean and maintain salad walk around display cooler with dust accumulation, interior surfaces of rotisserie hot holding unit, interior vent of egg display cooler.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: instructed to detail clean and maintain interior and extrior surfaces of drinking fountain (by customer washrooms).

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean and maintain interior and exterior surfaces of dish machine in rear bakery prep area.

51. Plumbing installed; proper backflow devices
- comments: instructed to repair slow draining hand sink in front meat prep/service area.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: toilet room receptacles must be covered. Instructed to provide cover/lid.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors along the walls and in all corners in bakery prep/dishwashing area, under and around dishmachine and floors along the walls and in all corners in deli prep/dishwashig area.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain interior surfaces of floor drain with excessive build-up underneath 3 compartment sink in deli and in bakery area.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain wall and ceiling with milk spillage inside dairy walk-in cooler.

55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain condenser fan cover with dust accumulation inside meat prep/walk-in cooler.

55. Physical facilities installed, maintained & clean
- comments: instructed to clean and maintain employee washrooms. Noted tissue paper on floor.

55. Physical facilities installed, maintained & clean
- comments: instructed to properly store food and non food items 6' off the floor. No milk crates.

Source: chicago.gov ”

“Report date: Feb 27, 2020
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: - must provide a trash receptacle with a lid/cover inside the women's toilet room. -

Source: chicago.gov See Morechicago.gov'>chicago.gov ”

“Report date: Feb 25, 2020
16. Food-contact surfaces: cleaned & sanitized
- comments: interior panel of the ice machine tube where the water is coming from with pinkish/black moldy like substance on the surfaces. Instructed to detail clean and sanitize. Ice are for human consumption. Priority foundation 7-38-005 citation issued... See More

22. Proper cold holding temperatures
- comments: found improper temperature of crabmeat salad on the expo table at 58. 0f. Instructed that all cold food must maintain a temperature of 41. 0f or below. Manager discarded the said product worth $100. 00 total 12lbs. Cos. Priority violation 7-38-005 citation issued.

36. Thermometers provided & accurate
- comments: missing visible thermometer in some cooler and walk in cooler. Must provide and maintain.

37. Food properly labeled; original container
- comments: dry bulk food containers must be properly labeled with common name.

41. Wiping cloths: properly used & stored
- comments: wiping cloth for wiping the prep tables, chopping board,coolers must be stored on a bucket with sanitizing solution in between uses.

51. Plumbing installed; proper backflow devices
- comments: leak on the pipe unerneath the 3 compartment sink. Must repair to stop the leak.

55. Physical facilities installed, maintained & clean
- comments: walls by the dish machine not clean, with black color on the surfaces. Instructed to clean and re paint and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: ventilation hood above the dish machine with dust build-up. Must clean and maintain.

57. All food employees have food handler training
- comments: three employees with expired food handler training certificate. Must obtain food handler training certificate.

Source: chicago.gov ”

“Report date: Feb 26, 2020
10. Adequate handwashing sinks properly supplied and accessible
- comments: found hand washing sink near the serving line in kitchen prep area not maintained not in operation at this time. Hand washing sink must be operational and maintain so that it is accessible at all... See More times for employee use. Instructed to use other hand washing sinks in kitchen prep area and dish washing room in same area for hand washing. Priority foundation violation 7-38-030 (c),citation issued.

38. Insects, rodents, & animals not present
- comments: observed gap opening between the double doors at main entrance showed to engineer. Must pest proof and maintain doors to prevent pest entry.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean kitchen exhaust hood/filters to remove accumulations of dusts and to maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean and sanitize interior of light shield in dish washing room to remove dark stain and to maintain.

Source: chicago.gov ”

“Report date: Feb 25, 2020
10. Adequate handwashing sinks properly supplied and accessible
- comments: 6-301. 14 observed a hand washing sign is needed at the hand washing sink in the food prep area and in the toilet rooms. Instructed to provide.

25. Consumer advisory provided for raw/undercooked food
-... See More comments: 3-603. 11 observed disclosure is needed for all egg dishes. Instructed to provide a disclosure for all egg dishes. Priority foundation 7-38-005.

38. Insects, rodents, & animals not present
- comments: 6-501. 111 observed about 10 ants located on the bottom shelf of the prep table (where syrups are stored) and about 5 small flies located on the shelves above the 3 compartment sink. Instructed to clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 4-101. 17 observed raw wood shelves located above the 3 compartment sink. Instructed to seal raw wood or remove raw wood shelves.

51. Plumbing installed; proper backflow devices
- comments: 5-205. 15 observed a minor leak at the bottom and slow draining of the hand washing sink located in the food prep area. Instructed to repair.

55. Physical facilities installed, maintained & clean
- comments: 6-201. 11 observed a piece of the wall missing by the 3 compartment sink ground area. Instructed to make surface smooth and easily cleanable.

58. Allergen training as required
- comments: 2-102. 13 observed the city of chicago food service sanitation manager without the required allergen training. Instructed to meet requirement.

Source: chicago.gov ”

“Report date: Feb 25, 2020
36. Thermometers provided & accurate
- comments: must provide a thermometer for chicken hot holding unit.

38. Insects, rodents, & animals not present
- comments: observed an appx. '1/2-3/4' gap in center of bottom and top of double exit door. Must make door tight fitting.... See More

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair or replace worn door gasket on milk reach in cooler,dairy walk in cooler,damaged door panel on dairy & produce walk in cooler.

49. Non-food/food contact surfaces clean
- comments: must clean debris build up from fan guard covers in deli,bakery,produce and meat walk in coolers. Bakery prep area-carts & shelving units & fryers,admin area shelves.

55. Physical facilities installed, maintained & clean
- comments: must repair or replace damaged wall panel in deli prep area.

55. Physical facilities installed, maintained & clean
- comments: must clean dust build up from ceilings in deli,bakery,dairy walk in cooler.

55. Physical facilities installed, maintained & clean
- comments: must clean debris build up from floor in admin area,deli walk in cooler,bakery walk in freezer,bakery prep,dairy walk in cooler. Must remove ice build up from walk in freezer.

56. Adequate ventilation & lighting; designated areas used
- comments: must repair or replace burnt out lights in bakery,meat prep,meat walk in cooler,walk in freezer

Source: chicago.gov ”

“Report date: Feb 25, 2020
6. Proper eating, tasting, drinking, or tobacco use
- comments: observed employee eating in the meat food preparation area. Instructed employees are not allowed to eat in food preparation areas.

14. Required records available: shellstock tags, parasite destruction
- comments: shellfish tags not available for... See More the past 90 days or available for review for oysters and clams. Only two tags dated 11-4-19 and 12-7-19 for mussels and clams. Instructed all shellfish tags must be maintained for a minimum of 90 days. Priority foundation violation 7-38-005 citation issued.

15. Food separated and protected
- comments: observed customer self service of bulk, un-packaged raw fish such as oysters, clams, calamari, squid, and cooked snow crab claws. Instructed all raw, un-packaged animal food may not be offered for consumer self-service. Priority violation. 7-38-005. No citation.

22. Proper cold holding temperatures
- comments: observed the following prepared tcs foods held at improper temperatures in prepackaged containers for sale in the cold holding buffet table. Cooked beef at 102. 9f, cooked chicken at 102. 7f, cooked rice at 123. 6f, cooked pork at 103. 5f, bean sprouts at 55. 4f, cooked spinach at 54f, cooked eggplant at 47. 5f, cucumber salad at 50. 5f, pepper salad at 52f, short rib soup at 59. 7f, bean paste at 58. 3f. Cooked corn at 120f, all foods discarded. Management states a total of 35lbs with an estimated value of $400. 00. Reviewed all hot foods must be held hot at 135f or above and cold foods cold at 41f or below. Priority violation 7-38-005 citation issued.

37. Food properly labeled; original container
- comments: all bulk food containers must be labeled with the product common name.

40. Personal cleanliness
- comments: all food handlers must wear effective beard restraints.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: torn rubber door gasket on the tall reach-in freezer in the 'snack corner' prep area. Must replace.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use raw wood as a means of elevation for prep cutting boards in the food prep areas and at the two compartment prep sinks. ----must not use foam tubing as a means of construction for the ladies washroom doors or as padding on the metal rack shelving above the bao prep three compartment sink.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use string as a means of repair for torn/broken plastic food strainers.

49. Non-food/food contact surfaces clean
- comments: meat prep hand washing sink extremely dirty with green slime substance. Must clean and maintain. ----must not use cardboard as liner for prep surfaces or shelving in the bao prep area.

49. Non-food/food contact surfaces clean
- comments: the following food contact equipment noted dirty: interior of the two door cooler in the 'snack corner' prep area, several glass doors of the meat display cooler with green and blackish mold, pooling liquid in between glass. Must clean and maintain all.

55. Physical facilities installed, maintained & clean
- comments: must not use raw wood as a means of elevation on floor under the meat slicer. ----cracked/damaged cement flooring in the rear food prep with pooling liquid. Must repair the floor to be smooth and cleanable.

55. Physical facilities installed, maintained & clean
- comments: floors along baseboards under all sinks and meat equipment found dirty. Must clean and maintain. ---- must not use cardboard as matting for floors throughout all prep areas. Floors must be smooth and cleanable.

55. Physical facilities installed, maintained & clean
- comments: water damaged ceiling tiles in the rear food prep. Must replace.

55. Physical facilities installed, maintained & clean
- comments: must not use duct tape as a wall sealant at the three compartment sink in the bao prep area.

56. Adequate ventilation & lighting; designated areas used
- comments: employees must not store personal belongings, such as shoes, in the food prep area or on prep shelving throughout.

Source: chicago.gov ”

“Report date: Feb 25, 2020
38. Insects, rodents, & animals not present
- comments: evidence of improper pest control on premises. Observed 18- mice droppings in teachers lounge under 1 compartment sink. Instructed to clean/ sanitize area. Recommened pest service. Priority foundation issued 7-38-020(a).

55. Physical facilities installed, maintained &... See More clean
- comments: observed storage closet with aftercare storage items must be organize off floors to prevent pest harborage area.

Source: chicago.gov ”

“Report date: Feb 25, 2020
5. Procedures for responding to vomiting and diarrheal events
- comments: observed clean-up of vomiting and diarrhea procedure on site but no proper clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation... See More issued. 7-38-005

14. Required records available: shellstock tags, parasite destruction
- comments: statement or record that fish used raw for sushi product has been frozen by distributor or in facility not presented at time of inspection. Must provide and maintain required statement or record. Priority violation , 7-38-005 no citation issued

25. Consumer advisory provided for raw/undercooked food
- comments: observed no consumer advisory disclosure or reminder of raw and under cooked foods on menu during inspection. Must provide and maintain. Priority foundation 7-38-005. Citation issued.

43. In-use utensils: properly stored
- comments: observed that utensils in use are stored in warm water temp 105 f ,must stored utensils under running cold water, under hot water (135 f and above),in food handle not touching food and in clean place protected from contamination

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed torn rubber gasket on door to reach under food prep cooler in rear prep area cooler. Instructed to repair and/or replace and maintain

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and refrigeration units food stored inside grocery bags. Instructed to properly store all food items inside approved food grade containers.

49. Non-food/food contact surfaces clean
- comments: must clean interior walls and doors from food debris and food spills on reach in freezer unit located in rear prep area

51. Plumbing installed; proper backflow devices
- comments: must repair slow draining pipe on bathroom hand washing sink

Source: chicago.gov ”

“Had a mix of tacos on June 1st. I got violently ill, vomiting and diarrhea. The others I was with got ill as well and one was hospitalized with an inflamed colon and 102 degree fever. ”

“Poisoning - alcohol or chemicals I got sick on Day 3 of a 7 day vacation. I was with a group of 4, all 4 of us were sick, but I got the worst. I had swollen feet and ankles, sudden UTI, vaginal bleeding with pungent odour, diarrhea, vomiting, blood... See More in my urine, difficulty breathing, heart/chest pains, numbness in hands/feet, hand/feet convulsions  ”

“grilled nuggets Had grilled chicken nuggets 02/12 at 11:30 am. I ate alone. Started feeling sick @ 4pm. At 9pm threw up into my shower while liquid stool poured out of me. At 1 am another wave of vomiting and diahrea. ”

“Some fresh chicken wings - I purchased 2 packs of Foster Farms fresh and natural chicken wings use or freeze before 2/20/20 I purchased them on 2/14/20. Immediately after deep frying them I started to have bad stomach cramps and diarrhea. ”

“Crispy chicken sandwiche 4 for 4 2 people, I ate at around 3pm had diarrhea shortly after then fell asleep at 7pm because I was no feeling well then woke up at midnight throwing up and haven't stopped since ”

“Not sure We ate between 11 am a noon on Fat Tuesday 2/25 and ate from their Mardi Gras tapa menu. My husband got sick at 4:39pm and was taken to ER via ambulance. I started feeling ill about an hour later. I drove to ER and 2 nurses wanted... See More to admit me while I was there with my husband. ”

“The meat  Two people got sick about 5-6 hours after eating the meat appeared to be a bit off color 
my order was large half and half pepperoni and meat feast pizza, two dominos cookies, nachos, chocolate pizza, 7 chicken strippers and wedges. We ate this last night from approximately... See More half past eight. ”

“CFIA announced the recall of Mark-Crest 3" Butter Tart due to plastic pieces presence. No illnesses or injuries have linked to this recall to date.

The recalled products were distributed to Alberta, British Columbia, and Ontario.

- Mark-Crest 3" Butter Tart (4.6 kg). UPC: 056623112323. Codes: 102819-1-000 to 102819-20-000

You... See More can check the full recall notice on the CFIA website inspection.gc.ca ”

“I had dinner yesterday-Friday, Feb 07- I’ve ordered a ribeye steak with grilled vegetables and a glass of wine! The symptoms started at night, woke up at 2am with terrible nausea and lots of fatigue! Then at 5 am started the diarrhea and the vomit.
I went to the restaurant... See More now to tell them about the food poisoning so no other people get poisoned, so the manager was surprised bec no one else reported any incident! And he asked me if I would like to have any meal, and I answered him that I can’t have anything! ”

“Amy’s frozen macaroni and cheese I had Amy’s frozen rice macaroni and cheese for supper.  1 to 2 hours later I started having stomach cramps and then extreme diarrhea and nausea.  It was worse than colonoscopy preparation. I broke out in a sweat, lay down and slept or passed out.  ... See MoreWoke with another episode. The diarrhea probably lasted about an hour or two.  Slept all night after the last episode. This morning I feel groggy and very weak. I am 73.  ”