CARDONA'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES, ONE CONTAINER WITH ABOUT 10LBS. COOKED CHICKEN AT 92.8F AND ABOUT 3LBS OF STUFFED PEPPERS AT 72.3F; ITEMS ON TOP OF PREP TABLE, NO TEMPERATURE LOGS AVAILABLE AT TIME OF INSPECTION. INSTRUCTED POTENTIALLY HAZARDOUS FOODS MUST BE HOT AT 140F OR HIGHER, COLD 40F OR BELOW. ALSO ADVICED TO KEEP TEMPERATURE LOGS. FOOD ITEMS DISCARDED, V=$150. CRITICAL CITATION ISSUED, 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS INSIDE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED, INSTRUCTED TO DATE/LABEL 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES TO PREVENT CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE BROKEN DOOR HANDLE FOR ONE DOOR FREEZER IN THE KITCHEN.

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: FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO DETAIL CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, SLICER, MICROWAVE OVEN AND STORAGE SHELVES INSIDE 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS/FOOD DEBRIS AND GREASE ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREA AND REAR STORAGE AREAS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS/FOOD DEBRIS AND GREASE ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER, BEHIND, EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREA AND REAR STORAGE AREAS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.