CINCO ESTRELLAS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER UNDER CITY PRESSURE AT HANDWASH SINK IN WEST BAR AND HANDWASH SINKS IN MEN AND WOMENS TOILET ROOMS ON WEST END, RANGING FROM 60F-65F. INSTD TO REPAIR AND HAVE 100F-120F AT ALL TIMES. CITATION ISSUED PRIORITY 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: CONTAINER OF RAW OYSTERS AND CONTAINER OF CLAMS IN COOLER WITHOUT SHELLFISH TAGS ATTACHED TO THE CONTAINERS. OYSTERS AND CLAMS DISCARDED AT THIS TIME, APPROX 10LBS $100 VALUE. TAGS MUST REMAIN ATTACHED UNTIL THE CONTAINERS ARE EMPTY. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF ICE CHUTE WITH HEAVY ACCUMULATION OF BLACK MOLD LIKE SUBSTANCE AND IN CONTACT WITH ICE. ICE IS USED FOR HUMAN CONSUMPTION. INSTD TO DISCARD ICE, CLEAN AND SANITIZE ICE MACHINE AND MAINTAIN. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMPERATURE WAREWASH UNIT CURRENTLY IN USE AND UNABLE TO SANITIZE. 0 PPM OF CHLORINE WHEN TESTED WITH CHLORINE TEST STRIPS PROVIDED BY SANITARIAN. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE MULTI USE EQUIPMENT UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-025 PRIORITY

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA AND MAINTAIN

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANTIZING SOLUTION WHEN NOT IN 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: MISSING CHEMICAL TESTING DEVICE/STRIPS FOR LOW TEMPERATURE WAREWASHING MACHINE AND CHLORINE ON SITE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE BUILDUP ON AND UNDERNEATH FLAT TOP GRILL IN THE KITCHEN/PREP AREA. INSTRUCTED TO DEGREASE, CLEAN, AND SANITIZE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BANQUET BAR AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AT BANQUET BAR AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AT BANQUET BAR AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.