CANTINA ON MADISON Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. 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: 2-101.11: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15: OBSERVED OPENINGS AT BASE OF PATIO ENTRANCE DOOR AND AT BASE AND LOWER CORNERS OF REVOLVING FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.11: OBSERVED MISSING GROUT IN BETWEEN TILES AND CRACKED FLOOR TILES IN DISHROOM. INSTRUCTED TO SMOOTHLY REGROUT IN BETWEEN TILES WHERE GROUT IS MISSING AND SMOOTHLY REPAIR OR REPLACE CRACKED FLOOR TILES IN DISHROOM FOR EASE OF CLEANABILITY. OBSERVED MISSING OR DAMAGED CEILING TILES THROUGHOUT BASEMENT. INSTRUCTED TO REPLACE ALL DAMAGED OR MISSING CEILING TILES THROUGHOUT BASEMENT 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: 6-303.11: OBSERVED NONWORKING OR DIM LIGHTING IN DISHROOM, NEAR FRYER AND IN AREA NEAR HANDWASHING SINK AND 1 COMPARTMENT SINK IN BASEMENT. INSTRUCTED TO REPAIR OR REPLACE ALL NONWORKING OR DIM LIGHTING IN DISHROOM, NEAR FRYER AND IN AREA NEAR HANDWASHING SINK AND 1 COMPARTMENT SINK IN BASEMENT TO INCREASE LIGHT INTENSITY AND MAINTAIN.

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: 6-303.11: OBSERVED NONWORKING OR DIM LIGHTING IN DISHROOM, NEAR FRYER AND IN AREA NEAR HANDWASHING SINK AND 1 COMPARTMENT SINK IN BASEMENT. INSTRUCTED TO REPAIR OR REPLACE ALL NONWORKING OR DIM LIGHTING IN DISHROOM, NEAR FRYER AND IN AREA NEAR HANDWASHING SINK AND 1 COMPARTMENT SINK IN BASEMENT TO INCREASE LIGHT INTENSITY AND MAINTAIN.

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.