COCULA RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: THE FOLLOWING PREVIOUS SERIOUS VIOLATION NOTED 7-2-14 ON REPORT# 1490299 NOT CORRECTED: OUTSIDE GARBAGE AREA STILL NOT PROPERLY MAINTAINED. LIQUID WASTE ON GROUND INSIDE AND OUTSIDE OF CORRAL, OVERFLOWING TRASH IN DUMPSTERS AND ON GROUND. INSTRUCTED TO BREAK ALL BOXES DOWN BEFORE PLACING IN RECEPTACLES, TO KEEP ALL LIDS CLOSED, AND TO KEEP GROUND AREA CLEAN. CRITICAL VIOLATION FOR NON COMPLIANCE 7-42-090.

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.

This violation was corrected during the inspection.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: SEE VIOLATION #14.

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 CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED(RICE, BEANS, CHICKEN, BEEF, etc). SERIOUS VIOLATION 7-38-012(A).

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.

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.

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.

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.