BIRRIERIA PATINO OCOTLAN Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HANDWASH SIGNAGE AT HANDWASH SINK IN WOMENS CUSTOMER TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD STORAGE CONTAINERS NOTED ON FLOOR IN WALK IN FREEZER. INSTD TO ELEVATE 6 INCHES ABOVE THE FLOOR

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES IMPROPERLY STORED IN BETWEEN PREP TABLE AND EXTERIOR WALL OF WALK IN COOLER. INSTD TO STORE PROPERLY. STYROFOAM CUP NOTED IN CONTAINER OF SALSA IN WALK IN COOLER. INSTD TO USE PROPER DISPENSING UTENSIL (SUCH AS LADLE) AND MAINTAIN HANDLE ABOVE THE TOP OF THE FOOD AND CONTAINER

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CARDBOARD LINING BEING USED ON SHELF FOR DRYING CILANTRO. INSTD TO USE PROPER FOOD GRADE MATERIALS, THAT IS A NON POROUS, CORROSION RESISTANT, EASILY CLEANABLE SURFACE

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: FANS IN REAR WITH DUST ACCUMULATION. INSTD TO REMOVE DUST AND MAINTAIN ALL SURFACES OF FAN. INTERIOR OF CABINET UNDERNEATH STEAM TABLE NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN

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: FANS IN REAR WITH DUST ACCUMULATION. INSTD TO REMOVE DUST AND MAINTAIN ALL SURFACES OF FAN. INTERIOR OF CABINET UNDERNEATH STEAM TABLE NOT CLEAN, DEBRIS. INSTD TO CLEAN AND MAINTAIN

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.