CHURRO FACTORY Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #1326481 ON 3-21-14. 32-MUST PROVIDE A SLPASH GUARD AT MIDDLE PREP ARE NEXT TO COUNTER AT EXPOSED HAND SINK. 34-MUST ELEVATE ALL STOCK AND EQUIPMENT 6 INCHES OFF FLOOR, TO EASILY CHECK FOR RODENT ACTIVITY, FIRST FLOOR AND BASEMENT AREAS. 35-MUST REPLACE ALL STAINED CEILING TILE THROUGHOUT PREMISES AND STORE WANTED ITEMS, FIRST FLOOR AND BASEMENT AREAS 6 INCHES AWAY FROM WALL TO EASILY CHECK FOR RODENT ACTIVITY. MUST REPAIR MOLDY LOOKING WALL SURFACE IN BASEMENT AREA. 41-MUST REMOVE CLUTTER FIRST FLOOR STORAGE AND BASEMENT AREAS, PROVIDE ADDITONAL SHELVING TO BETTER ORGANIZE WANTED ITEMS. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK CONTAINERS IN PREP AREA.

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: INSTALL SPLASH GUARD BETWEEN PREP TABLE AND EXPOSED SINK IN MIDDLE PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE, AND BASEMENT 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE STAINED CEILING TILES IN ALL AREAS. CLEAN ALL CEILING VENTS. REPAIR WALLS IN BASEMENT(MOLD/MILDEW). STORE STOCK AWAY FROM WALL FOR EASY CLEANING AND PEST CONTROL IN PREP, STORAGE, AND BASEMENT AREAS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK UNDER MIDDLE EXPOSED SINK.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORAGE. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.