CINCO ESTRELLAS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND CONTAINER OF OCTOPUS AT IMPROPER TEMPERATURE OF 53.9 DEGREES IN REACH IN COOLER. COOLER WAS ADEQUETE TEMPERATURE OF 38.9 DEGREES. FOUND 1 BOWLS OF BEEF AND 1 BOWL OF CHICKEN NOT UNDER HEAT AT TIME OF INSPECTION. BEEF 121.2 DEGREES AND CHICKEN 119.6 DEGREES. ALL FOOD PRODUCT HAS BEEN DISCARDED AND DENATURED AT THIS TIME OF INSPECTIO 12 POUNDS OF OCTOPUS $36.00 CHICKEN AND BEEF 2 POUNDS $ CRITICAL VIOLATION 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND DISH MACHINE AT 0 PPM AT SANITIZING RINSE. MANAGER STATE MACHINE IS HOT WATER SANITIZER HOWEVER GAUGES DO NOT REFLECT HOT WATER NOR DOES MACHINE TEST WITH SANITIZER. MACHINE IS BEING HELD FOR INSPECTION AT THIS TIME. MACHINE MUST TEST HOT WATER OR SANITIZING SOLUTION. MACHINE MAY NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED. GARBAGE ON GROUND AROUND CONTAINER AND LID TO DUMPSTER NOT TIGHT FITTING. LID IS IN POOR REPAIR CRACKED AND GARBAGE STICKING OUT. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR PERSON ON SITE WITH CERTIFICATE. INSTRUCTED MANAGER TO PROVIDE PERSON AND CERTIFICATE AT ALL TIMES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO SANITATION TEST STRIPS ON SITE TO PROPERLY TEST SANITIZER WATER AT 3 COMPARTMENT SINKS. MUST PROVIDE STRIPS AT ALL TIMES. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW CUTTING BOARDS NEEDED AT FRONT LINE AREA. BOARDS IN POOR REPAIR. DEEP CUTS STAINED. RUBBER GASKETS IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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: ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: FLOORS THROUGH OUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL AND MAINTAIN AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.