Churro Factory Inc Fails Health Inspection - Chicago Restaurant

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1579074 DATED ON 10/19/15 35- CLEAN CEILING VENT IN WASHROOM, FAN IN PREP AREA, AND LIGHT FIXTURE ABOVE 3-COMPARTMENT SINK(DUST BUILDUP). 36- REPLACE LIGHT BULBS AND PROVIDE LIGHTING ABOVE 3-COMPARTMENT SINK. 38 INSTALL VISIBLE BACK FLOW DEVICE ON UTILITY SINK, ICE MACHINE AND NEWLY INSTALLED CAPPUCCINO MACHINE. INSTALL DIPPER WELL FOR HAND PACKED ICE CREAM. INSTRUCTED TO CORRECT MINOR VIOLATIONS. SERIOUS VIOLATION 7-42-090.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING REUSED AS A FLOOR AND SHELF LINER. INSTRUCTED TO NOT REUSE CARDBOARD. ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.

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: OBSERVED FLOORS ALONG THE WALLS AND IN CORNERS WITH ACCUMULATED DIRT, FLOUR DEBRIS LOCATED UNDER THE 3 COMPARTMENT SINK AND THRU OUT FACILITY. OBSERVED FLOORS UNDER AND BEHIND COOKING EQUIPMENT WITH ACCUMULATED FOOD, FLOUR AND GREASE DEBRIS. INSTRUCTED TO CLEAN ALL 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS UNDER THE 3 COMPARTMENT SINK ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED DEBRIS AND STAINS. OBSERVED MINOR ACCUMULATED DUST ON THE VENTS ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED BOXES OF DRY STORAGE AND CONTAINERS OF FILLING BEING STORED DIRECTLY ON THE FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN.

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: OBSERVED BOXES OF DRY STORAGE AND CONTAINERS OF FILLING BEING STORED DIRECTLY ON THE FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN.

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.