CARDONA'S Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED BLACK BEANS AT TEMP OF 44.6F TO 51F;COOKED BEEF TONGUE AT TEMP OF47.6F -49.6F -50F; COOKED BEEF AT TEMP OF 46.2F TO 47.4F;COOKED RICE AT TEMP OF 49F TO 51F; ALL FOOD MENTIONED WERE STORED IN WALK-IN COOLER.FOOD WAS COOKED ON 9-8-10.FRESH CHEESE STORED ON TOP THE COUNTER AT TEMP OF 75F.NO PROOF OF TIME AND TEMPERATURE LOG OF FOOD PRODUCTS PROVIDED ON PREMISES.FOOD DISCARDED AND DENATURED.POUNDS 30,VALUE 80.CRITICAL VIOLATION:7-38-005(a) HOOOO63969-17

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE CONTAINER NOT MAINTAINED. OBSERVED LIDS BROKEN (MISSING PART IN THE MIDDLES AND SIDE OF LIDS)NOT ABLE TO CLOSE GARBAGE CONTAINER..GROUND NOT CLEANED ,FOOD DEBRIS AROUND AND BEHIND THE CONTAINER(AVACADO PEELS, CUPS,ETC.).INSTRUCTED TO REPLACE LIDS,AND CLEAN GROUND,TO MINIMIZE RODENT AND INSECTS ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO63969-17

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A DRAIN SHELF FOR ABOVE THE 3 COMPARTMENT SINKS.ALSO PROVIDE A SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND PREP COUNTER,WERE MEAT SLICER IS STORED. REPLACE MISSING HANDLE OF WHITE REACH IN FREEZER,AND REPLPACE BROKEN HANDLE OF THE WALK-IN COOLER.

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: All utensils shall be thoroughly cleaned and sanitized after each usage.REMOVE FOOD DEBRI ON SHELVES IN WALK-IN COOLER

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.REMOVE FOOD DEBRI ON SHELVES IN WALK-IN COOLER

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.