CASA NUEVA INC. Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE: DICED TOMATOES AT TEMP OF 48.7F TO 50F; SOUR CREAM AT TEMP OF 45.7F; SHREDDED CHEESE AT TEMP OF 47.7 TO 53.6F; SHREDDED LETTUCE AT TEMP OF57.1F; PICA DE GALLO AT TEMP 47.3F, GUACAMOLE AT TEMP OF 51.3F; COOKED CHICKEN AT TEMP OF 47.9F TO 48.9F; GUACAMOLE AT TEMP OF 51.3F; REFRIED BEANS AT TEMP OF 45.9F TO 47.7F.FOOD MENTIONED WAS STORED INSIDE TWO DIFFERENT COOLER UNITS: PREP COOLER AND WALK-IN COOLER. ALL FOOD WAS DISCARDED BY THE MANAGER AND EMPLOYEES. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. POUNDS 40LB, VALUE $80. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: THE BROKEN STEM THERMOMETER PROVIDED ON SITE WAS NOT ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE A NEW THERMOMETER. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CONDENSER UNIT INSIDE THE WALK-IN COOLER IN THE PREP AREA WITH ICE BUILD-UP.REPAIR ISSUE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE-COMPARTMENT SINK.REPLACE BROKEN STOPPERS

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN INTERIOR OF DEEP FRY UNIT.REMOVE GREASE AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE FAUCET AT THE HANDWASHING SINK BY THE THREE-COMPARTMENT SINK IS CORRODED, REPLACE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE, INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE, INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.