BUENA VISTA RESTAURANT Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED APPROXIMATELY 30 MINUTES LATER. REVIEWED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES THAT TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR AND ICE CONTACT SURFACES WITH A PINK SLIME SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS. 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 DATE MARKING AND DISPOSITION - Comments: NOTED APPROXIMATELY 2 LBS PREPARED PASTOR IN THE COOKS LINE COOLER WITH AN EXPIRATION DATE OF 3-31-25. PASTOR (PORK) EXPIRED BY 7 DAYS. ALL DISCARDED. OBSERVED ALL OTHER PREPARED FOODS PROPERLY DATE LABELED WITH EXPIRATION DATES NO LONGER THAT 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS AND EQUIPMENT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SOILED MOP HEADS NOT IN USE MUST BE STORED INVERTED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CRACKED/DAMAGED WALL TILE AT THE DEEP FRYER. MUST REPLACE.----EXCESSIVE GREASE ON THE WALL BEHIND THE DEEP FRYER AND ICE MACHINE. MUST CLEAN AND MAINTAIN.

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: EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN THE FOOD PREP AREA.

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: EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN THE FOOD PREP AREA.

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.