COCULA RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED NO SANITIZER AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHMACHINE. THE MACHINE WAS CONNECTED TO A CONTAINER MARKED "LAUNDRY SANITIZER." MANAGER CHANGED TO THE CORRECT SANITIZER AND THE SANITIZER AT THE FINAL RINSE MEASURED 100PPM CHLORINE. 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.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS IMPROPERLY THAWED IN THE FOOD PREP AREA. OBSERVED A POT FILLED WITH COLD WATER BEING USED TO THAW BEEF TONGUES AND A GARBAGE CAN FILLED WITH COLD WATER USED TO THAW SHRIMP. MANAGEMENT WAS INSTRUCTED ON THE PROPER WAYS TO THAW POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-005A.

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE CUTTING BOARDS ON TOP OF THE PREP TABLE WITH DEEP DRAK STAINS. OBSERVED THE DRAIN LINES AND THE COLD PLATE IN CONTACT WITH CONSUMABLE ICE IN THE ICE BIN BEHIND THE BAR. MANAGEMENT INSTRUCTED TO SEPARATE COLD PLATE AND DRAIN LINES FROM CONSUMABLE ICE. REPLACE THE BROKEN LID FOR THE SALT BULK STORAGE CONTAINER THAT IS HELD TOGETHER WITH DUCT TAPE. REPLACE ANY BROKEN LIDS FOR FOOD STORAGE CONTAINERS IN THE WALK-IN COOLER. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO USE FOOD GRADE STORAGE BAGS ONLY.

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 PREP TABLES, ICE MACHINE INTERIOR, INTERIOR OF MICROWAVES, STOVE TOP.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE PREP TABLES, ICE MACHINE INTERIOR, INTERIOR OF MICROWAVES, STOVE TOP.

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.