CAFECITO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 1 PREP COOLER UNIT AND AN AMBIENT AIR TEMPERATURE OF 60F AND A REACH IN SALAD COOLER AT 58F, BOTH WITH POTENTIALLY HAZARDOUS FOODS INSIDE AT THE TIME OF THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. SAID COLD HOLDING UNITS TAGGED AND INSTRUCTED MANAGER NOT TO PUT POTENTIALLY HAZARDOUS FOODS INSIDE OF SAID UNITS UNTIL RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 47F-80.1F AT THE TIME OF THE INSPECTION; 3 LBS OF TUNA SALAD AT 54.1F, 2 LBS OF SLICED TURKEY AT 51F, 3 LBS OF SLICED HAM AT 53F, 2 LBS OF SLICED CHEESE AT 52.7F, 2LBS OF CHOPPED LETTUCE AT 51.8F, 1 LB OF SLICED TOMATOES AT 50F, 3 LBS OF COOKED CHICK PEAS AT 80.1F, 30 LBS OF PORK AT 52F, 30 LBS OF PORK CUBANO SANDWICHES AT 73.4F, 14 CHICKEN SANDWICHES AT 80.1F (IN FOOD PREP AREA) 2LBS OF BLACK BEAN AND CORN SALAD AT 53F, 10 LBS OF MAYO AT 52F, 2 LBS OF POTATO SALAD AT 50F, 2 LBS OF CAPRESE SALAD AT 50F, 1 LB OF HUMMUS AT 48.5F, 10 LBS OF COOKED PASTA AND CHEESE SALAD BETWEET 47F-51F, 10 LBS OF FLAN AT 56.5F, 1 LB OF CHEESE CAKE AT 54.7F AND 1 LBS OF TRES LECHES CAKE AT 57.2F. ALL POTENTIALLY HAZARDOUS FOODS WERE OUT IN THE PREP AREA AT ROOM TEMPERATURE, IN THE 3 DOOR PREP COOLER AND IN THE REACH IN COOLER. PER OWNER ALL DISCARDED ITEMS VALUED AT $500. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED ABOUT 10 LIVE COCKROACHES LOCATED IN THE REAR DRY STORAGE AREA AND 3 LIVE COCKROACHES IN THE WASHROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. OBSERVED A ONE INCH GAP AT THE BOTTOM OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO MAKE FRONT ENTRANCE DOOR RODENT PROOFED AND MAINTAIN. SERIOUS VIOLATION 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: OBSERVED POTENTIALLY HAZARDOUS FOODS (DELI MEAT, COOKED PORK) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.

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: OBSERVED A CRACKED STORAGE BIN WITH WHOLE ONIONS INSIDE. INSTRUCTED TO REPLACE BIN AND ALL SURFACES SMOOTH AND EASILY CLEANABLE.

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: OBSERVED THE INTERIOR OF THE 2 DOOR FREEZER WITH SOME MINOR ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CRACKS AND CREVICES NOT SEALED IN THE REAR DRY STORAGE AREA AND MISSING CEILING TILES, AND MISSING FLOOR TILES IN THE WASHROOM. INSTRUCTED TO REPLACE ALL CEILING AND FLOOR TILES AND SEAL ALL CRACKS AND CREVICES AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CRACKS AND CREVICES NOT SEALED IN THE REAR DRY STORAGE AREA AND MISSING CEILING TILES, AND MISSING FLOOR TILES IN THE WASHROOM. INSTRUCTED TO REPLACE ALL CEILING AND FLOOR TILES AND SEAL ALL CRACKS AND CREVICES AND MAINTAIN.

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.