BOCADILLOS CAFE INC Fails Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. FOUND CONTINUED NON COMPLIANCE WITH HEALTH CODE. PREVIOUS SERIOUS VIOLATION #29 NOT CORRECTED FROM PREVIOUS REPORT #160235 ON 1-26-2010. (33)CLEAN EXTERIOR OF OUTSIDE GREASE RECEPTACLE LID,(35)REPAIR WATER DAMAGED CEILING OVER FRONT PREP AREA AND REPAINT PEELING PAINT. SEAL HOLE IN WALL ON SIDE OF MOP SINK. (38) REPAIR VENTILATION IN WASHROOM OR INSTALL. MUST CORRECT ALL SERIOUS VIOLATIONS IN 5 BUSINESS DAYS. CRITICAL CITATION ISSUED 7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. RESTAURANT PREPARING AND SERVING CHICKEN AND LAMB AT THIS TIME. SERIOUS VIOLATION ISSUED 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SCRAPE AND REPAINT RUSTY SHELVING RACKS IN WALK IN COOLER OR REPLACE SAME. MUST REMOVE UTENSIL RACK FROM OVER MOP SINK TO PREVENT CONTAMINATION OF UTENSILS. MUST PAINT UNFINISHED WOOD BEHIND FRONT SERVICE LINE.

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 DETAIL CLEAN ALL PREP TABLES,COUNTER TOPS,CABINETS BEHIND FRONT COUNTER,AND COOLERS AND REMOVE FOOD DEBRIS BUILD UP. ALSO DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND HOOD OVER COOKING EQUIPMENT AND REMOVE EXCESSIVE GREASE BUILD UP. MUST CLEAN UNDER 1ST FLOOR WASHROOM VANITY.

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 DETAIL CLEAN FLOORS IN FRONT AND REAR PREP AREAS,ALONG WALLS,BEHIND AND UNDER COOKING EQUIPMENT, COOLERS AND 3 COMPARTMENT SINK AND REMOVE ALL DIRT AND FOOD DEBRIS.

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 DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT, COOLERS AND THROUGHOUT AND REMOVE GREASE. ALSO CLEAN CEILINGS AND VENTS IN REAR PREP AREA AND REMOVE DUST. SEAL ALL OPENINGS IN WALLS IN REAR PREP AREA ABOVE MOP SINK.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST CLEAN REAR LIGHT SHEILD AND REMOVE ALL DEAD INSECTS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST INSTALL SELF CLOSING DEVICE ON BASEMENT WASHROOM DOOR.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 3 WORKING STOPPERS FOR 3 COMPARTMENT SINK. ALSO REPAIR BROKEN AND DUCT TAPED FAUCET HANDLE AT MOP SINK. MUST PLACE GYRO SPIN/COOKER UNDER VENTILATION HOOD.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL DEBRIS AND CLUTTER STORED OUTSIDE ON BACK PORCH. MUST BETTER ORGANIZE STORAGE AREA AROUND HOT WATER HEATER.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL DEBRIS AND CLUTTER STORED OUTSIDE ON BACK PORCH. MUST BETTER ORGANIZE STORAGE AREA AROUND HOT WATER HEATER.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.