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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS INSIDE THE PREP COOLER SUCH AS CHOPPED TOMATOES AT 46.0F, 1 LB.; BEEF AT 47.0F, AND 45.0F,1 LB,; INSIDE THE ONE DOOR REACH IN COOLER SUCH AS GREEN SALSA AT 47.0F,32 OZ; MEXICAN MILK AT 46.0F, 1 GAL; CRITICAL VIOLATION 7-38-005(A) MANAGER DISCARDED/DENATURED THE SAID PRODUCT WORTH $55.00, TOTAL 3 LB, 32 0Z AND 1 GAL.

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: LABEL THE DRY BULK FOOD CONTAINERS AND MAINTAIN. LABEL (NAME OF THE PRODUCT AND DATE)ALL COOKED POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER 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: MISSING HANDLE OF ONE OF THE REACH IN FREEZER IN THE PREP AREA. MUST REPAIR,PUT HANDLE AND MAINTAIN. FOUND GROCERY BAG BEING USED TO STORE FROZEN FOODS. MUST REPLACE WITH FOOD GRADE STORAGE BAG. MISSING ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK. MUST PROVIDE AND MAINTAIN.

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: CLEAN THE FAN GUARD OF THE REACH IN COOLER IN THE FRONT AREA BY THE CASHIER. MUST CLEAN,REMOVE DUST AND MAINTAIN. DETAIL CLEAN INTERIOR OF THE DOOR OF THE DEEP FRYER WITH GREASE BUILD-UP 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS, FREEZERS AND MAINTAIN.

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: MUST CLEAN THE FLOOR UNDER AND BEHIND THE COOKING EQUIPMENT AND COOLERS, FREEZERS AND MAINTAIN.

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.