Hub 8 Cafe

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed signage notifying food employees to wash hands missing at the coffee station handwashing sink. Instructed to provide adequate signage to all handwashing sinks and maintain at all times.

Surfaces that touch food weren’t cleaned and sanitized.

Inspector’s note: Observed high-temperature dish machine in the warewashing area in poor repair, reaching maximum final rinse surface temperature of 148.5f (measured with both dish plate-simulating and waterproof metal stem irreversible-registering thermometers) at time of inspection. Instructed to cease use of high-temperature dish machine until repaired or replaced and maintain high-temperature dish machine with final rinse equipment sanitization surface temperature of 160.0f or above (180.0f final rinse water temperature). Tagged equipment with instructions to contact cdph once equipment is repaired or replaced and prior to use. Priority violation. 7-38-025 citation issued.

Cold food was held above a safe temperature.

Inspector’s note: Observed time/temperature control for safety foods (egg frittata, and breakfast sandwiches) at improper cold holding temperatures ranging from 50f - 55f located at the coffee station reach in cooler,manager voluntarily discards and denatures all said tcs foods, approx 30 lbs $100. Instructed to maintain a minimum cold holding temperature of 41f. Priority violation. 7-38-005. Citation issued.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed reach in cooler located at coffee station at an improper cold holding temperature of 50f at time of inspection. Reach in cooler tagged and held for inspection by the chicago department of public health. Instructed to discard all tcs foods and not use reach in cooler. Until it maintains a cold holding temperature of 41f or below and is re-inspected by the chicago department of public health. Priority violation. 7-38-005. Citation issued.

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Found the following handwashing sink water temperature range from 50f-75f: 8th floor women and unisex toilet rooms,7th floor men's toilet room, w & m toilet room 11th floor and women's 14th floor. Instructed manager to provide a minimum hot water temperature of 100f at all times. Priority violation. 7-38-030(c). Citation issued.

Cold food was held above a safe temperature.

Inspector’s note: Found improper cold holding temperatures of chicken, shrimp, cooked broccoli, and cooked mushrooms located at salad bar. Found food items at temperatures ranging from 53f - 47f. Instructed manager to discard and denature said items. Must maintain a cold holdig temperature of 41f at all times. Priority violation. 7-38-005. Citation issued.

Prepared food wasn’t date-marked, or was kept past its discard date.

Inspector’s note: Found no discard date for ready to eat, time/temperature control for safety food gyro and falafel held for over 24 hours. Must provide discard date for all ready to foods held for over 24 hours. Priority foundation violation. 7-38-005.citation issued.

Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

Inspector’s note: Observed no employees health policy.must provide and maintain.(priority foundation-7-38.010-no citation issued)

No written plan or kit for cleaning up vomit or diarrhea.

Inspector’s note: Observed no clean-up of vomiting and diarrhea procedure and clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005

Hand sinks were missing, blocked, or not stocked with soap and towels.

Inspector’s note: Observed that hand washing sinks in kitchen area are not properly marked. Must provide proper hand washing signs on all sinks

Prepared food wasn’t date-marked, or was kept past its discard date.

Inspector’s note: Observed ready to eat, temperature control for safety foods (chicken, salsa, rice)not properly dated , stored longer than 24 hours in coolers. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Priority foundation violation. No citation issued. 7-38-005

Facilities to maintain proper temperature

Inspector’s note: Observed a refrigerator at an ambient air temperature of 57.2f. At the time of the inspection said refrigerator had potentially hazardous foods (sliced tomatoes) inside. Instructed to maintain all refrigerators at 40f or below at all times potentially hazardous foods (sliced tomatoes) are inside. Manager plugged in the refrigerator during the inspection and by the end of the inspection said refrigerator was at 40f. Critical violation 7-38-005(a).

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Inspector’s note: Observed potentially hazardous foods at improper temperatures ranging from 59.2f-125f; 10 lbs of sliced tomatoes at 59.2f, 10 lbs of carnitas (pork) at 125f, and 10 lbs of beef fajitas at 121.5f. Instructed manager to discard and denature said items and to always maintain all cold holding potentially hazardous foods at 40f or below and hot holding potentially hazardous foods at 140f or above at all times. Cost of said potentially hazardous foods is $250. Critical violation 7-38-005(a).