COCULA RESTAURANT Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED AN EMPLOYEE WASH AND RINSE MULTI-USE EQUIPMENT IN 1 COMPARTMENT SINK IN KITCHEN AREA, AND OBSERVED ANOTHER EMPLOYEE WASH AND RINE MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. INSTRUCTED TO WASH ALL MULTI-USE EQUIPMENT IN LOW TEMP DISH MACHINE OR WASH, RINSE AND SANITIZE ALL EQUIPMENT IN 3 COMPARTMENT SINK. 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE AND GREASE AREA NOT PROPERLY MAINTAINED. GREASE BUILD-UP FOUND ON LID TO GREASE RECEPTACLE, OVERFLOWING TRASH NOTED IN GARBAGE DUMPSTERS(LIDS UP). ALL LIDS MUST BE KEPT CLOSED AND EXTERIOR OF GREASE RECEPTACLE MUST BE KEPT CLEAN(GROUND IN CORALE MUST ALSO BE KEPT CLEAN). 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD ITEMS TAKEN OUT OF ORIGINAL CONTAINERS MUST BE LABELED. ALL COOKED AND PREPARED FOODS TAKEN OUT OF ORIGINAL CONTAINERS STORED IN ALL COOLERS MUST BE LABELED AND DATED WHEN HELD OVER 24 HOURS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL SINGLE-SERVICE UTENSILS MUST BE STORED PROPERLY(WITH HABDLES UP OR OUT) TO PREVENT CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY LEGS AND NON-FOOD CONTACT SURFACES IN REAR STORAGE AREA. DISCONTINUE STORING UNCOVERED BREADS IN GARBAGE BAGS, AND STORING UNCOVERED FOODS IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER, MUST USE FOOD GRADE APPROVED PLASTIC BAGS FOR STORING UNCOVERED FOOD.

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: CLEAN THE FOLLOWING: STORAGE SHELVES AND RACKS INSIDE WALK-IN COOLER, INTERIOR (WHITE PANEL) OF ICE MACHINE, EXTERIORS AND SIDES OF PREP TABLES AND COOKING EQUIPMENT, AND SINKS THROUGHOUT.

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: CLEAN FLOORS LONG THE BASES OF THE WALLS BEHIND COOKING EQUIPMENT(GREASE BUILD-UP), AND IN HOT WATER TANK CLOSET(DEBRIS AND DIRT) ACROSS FROM OFFICE IN DINING ROOM.

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: SEAL OPENINGS(2) IN WALLS IN DISHWASHING AREA. CLEAN GREASY BUILD-UP FROM FILTERS AND HOOD ABOVE COOKING EQUIPMENT, AND FROM ATTACHED PIPES AND LINES CONNECTED TO COOKING EQUIPMENT. CLEAN ALL LIGHT SHIELDS THROUGHOUT(DUST AND DIRT BUILD-UP).

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 LEAKY FAUCETS AT 3 COMPARTMENT SINK AND MOP SINK IN REAR, AND LEAKY PIPE BEHIND DISH MACHINE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FAUCETS AT 3 COMPARTMENT SINK AND MOP SINK IN REAR, AND LEAKY PIPE BEHIND DISH MACHINE.

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.