COCULA RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED ALL FOOD HANDLERS TOUCHING READY TO EAT ITEMS (LETTUCE, TOMATOES, CUCUMBERS, CILANTRO ETC...) WITH BARE HANDS. INSTRUCTED MANAGER TO USE SERVING UTENSIL OR A GLOVED HAND TO HANDE ALL READY TO EAT ITEMS. CRITICAL VIOLATION 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND 3 REACH IN COOLERS WITH RAW FOOD ITEMS BEING STORED ABOVE READY TO EAT FOOD ITEMS. RAW CHICKEN ABOVE CUT VEGATABLES, RAW MEAT ABOVE CUT LIMES, ETC..ALL RAW ITEMS MUST BE STORED AT THE BOTTOM WITH READY TO EAT ITEMS ABOVE TO AVOID CROSS CONTAMINATION. MANAGER CORRECTED. SERIOUS VIOLATION 7-38-005(A)

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW RUBBER GASKETS NEEDED AT FRONT PREP AREA REACH IN COOLER. NEW CUTTING BOARD NEEDED AT FRONT PREP AREA AND IN REAR PREP AREA. CORRECT AND MAINTAIN.

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: COOKING EQUIPMENT IN FRONT PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. MUST CORRECT AND MAINTAIN.

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 IN FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP UNDER ALL COOKING EQUIPMENT. CORRECT AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN FRONT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP UNDER ALL COOKING EQUIPMENT. CORRECT AND MAINTAIN.

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.