BIRRIERIA PATINO OCOTLAN Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND WASHING FACILITIES FOR STAFF NOT MAINTAINED AND ACCESSIBLE.OBSERVED FAUCET HANDLE STRIPPED AND NO HOT RUNNING WATER AT HAND SINK IN REAR PREP AREA/DISH WASHING AREA,AN A PREP TABLE STORED IN FRONT OF SINK AND NO HAND DRYING DEVICE AT SAME SINK.NO HAND DRYING DEVICE AT HAND SINK IN STAFF TOILETROOM.TABLE WAS REMOVED FROM IN FRONT OF SINK,PAPER TOWELS ARE NOW PROVIDED.MUST REPAIR FAUCET HANDLE AND PROVIDE HOT RUNNING WATER AT HAND SINK IN PREP/DISH WASHING AREA AND MAINTAIN.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 10 RODENT DROPPINGS ON FLOOR NEXT TO HOT WATER TANK AND APPX."1/2-3/4" GAP ALONG BOTTOM OF BOTH REAR GARBAGE DOORS.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/3/18.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.MUST LABEL PACKAGED DESSERTS(FLAN) WITH REQUIRED INFO GIVEN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE FOOD STORAGE BAGS TO STORE CRUSHED PEPPERS IN AND NOT REUSING PAPER FROM TORTILLA SHELLS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRIS FORM STEAM TABLE,1-EYE STOVES.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL PREP/DISH WASHING AREAS.MUST GROUT FLOOR IN REAR ,SIDE PREP AREAS.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES NEAR FLOOR DRAIN IN FRONT PREP AREA AND IN REAR NEAR DISH WASHING AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP/DISH WASHING AREAS AND DINING AREA.MUST CLEAN DEBRIS FROM FILTERS AT HOOD.MUST REMOVE MOLDED CAULK AROUND FRONT PREP AREA HAND SINK.MUST SEAL GAP BETWEEN WALL AND FLOOR TILE IN REAR PREP AREA UNDER HOOD.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IN SIDE PREP AREA WHERE GOAT IS CUT ON BAN SAW MACHINE.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR REAR HOT HOLDING UNIT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR REAR HOT HOLDING UNIT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.