1492 CUBAN FUSION INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A WHITE PANEL INSIDE THE ICE MACHINE THAT WAS FILLED WITH A BLACK MOLD-LIKE SUBSTANCE. INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE, AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION. MANAGEMENT IMMEDIATELY BURNED ICE AND CLEANED AND SANITIZED THE ICE MACHINE. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS EGGS AT IMPROPER COLD HOLDING TEMPERATURES ON COUNTER IN PREP AREA AT 90.6F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41�F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED FLY TRAP HANGING DIRECTLY ABOVE PREP TABLE IN PREP AREA BEHIND COUNTER. . ACCORDING TO FOOD CODE: Insect control devices shall be installed so that the devices are not located over a FOOD preparation area. MUST RELOCATE EXISTING FLY TRAP DEVICES IN DIRECT VIOLATION OF THIS RULE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED IN DRY STORAGE SPIDER WEBS INSTRUCTED TO REMOVE WEBS AND MAINTAIN

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING GROUT AND DAMAGED FLOOR TILES IN THE REAR PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A 2 BURNED OUT LIGHT-BULB IN HOOD SYSTEM. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A 2 BURNED OUT LIGHT-BULB IN HOOD SYSTEM. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.