CANTINA ON MADISON Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (BEEF, CHICKEN, PORK) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MINIMUM HOT WATER TEMPERATURES IN THE UPSTAIRS WOMENS AND MENS RESTROOMS RANGING BETWEEN 80-83F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY VIOLATION, 7-38-030(C). CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SHRIMP, GUAC, AND SHREDDED CHEESE AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN LEFT PREP COOLER AT THE COOKLINE IN THE BASEMENT PREP AREA; 5 LBS OF COOKED SHRIMP AT 53.2F, 5LBS OF GUAC AT 51.4, AND 5LBS OF SHREDDED CHEESE AT 50.9. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND MAINTAIN TCS FOODS AT 41F OR BELOW AT ALL TIMES. FOOD EMPLOYEE DISCARDED ALL SAID TCS FOODS. FOOD DISCARDED VALUED AT $20. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: LEFT PREP COOLER IN FRONT OF COOKLINE IN THE BASEMENT PREP AREA NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF PREP COOLER TO BE AT 55F. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30 RODENT DROPPINGS SCATTERED ON THE FLOOR IN THE BASEMENT. OBSERVED 20 UNDERNEATH PLASTIC UTENSIL SHELVING IN THE REAR, AND 10 UNDERNEATH DISH MACHINE. FACILITY WAS SERVICED BY PEST CONTROL THE DAY OF INSPECTION 8/27/2024. INSTRUCTED MANAGEMENT TO REMOVE ALL RODENT DROPPINGS, CLEAN, AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION, 7-38-020(A).

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKETS ON THE INSIDE OF PREP COOLERS AT THE COOKLINE IN THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A SLOW DRAINAGE AND A LEAK FROM THE PIPING UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A SLOW DRAINAGE AND A LEAK FROM THE PIPING UNDER THE 3 COMPARTMENT SINK IN THE BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.