COCULA RESTAURANT Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED NO 90 DAY SHELLFISH TAG WITH AN APPX.13LBS. RAW SHELLED OYSTER IN A PAN WITH ICE INSIDE OF WALK IN COOLER.MUST KEEP 90 DAY SHELLFISH TAG WITH PRODUCT UNTIL FININSHED.PRODUCT WAS DISCARDED BY MANAGER.APPX.13LBS.$30.(7-38-005B)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2- DOOR PREP COOLER IN FRONT PREP AREA AT IMPROPER TEMPERATURE OF 48.6F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED PREP COOLER SUCH AS 5LBS. COOKED CHICKEN 46.9F,12LBS. BREADED CHICKEN 47.4F-48.5F,1LB.COOKED PORK 48.9F,3LBS. COOKED STOMACH 47.6F,25LBS. RAW STEAK 48.3F,.5LBS. SLICED HAM 46.3F,1LB. DICED TOMATOES 48.6F,4LBS. SLICED TOMATOES 48.5F-48.7F,3LBS. CHIROZO 51.1F,3LBS. COOKED GROUND BEEF 48.8F,7LB. RAW PORK 48.5F,3LBS. SHREDDED LETTUCE 48.7F,5LBS. RED & GREEN SALSA 55.2F-63.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX. 72.5LBS.$278.(CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 15 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON BOXES AND CEILING TILES IN REAR PREP/DISH WASHING AREA.ALSO.1- LIVE ROACH IN CREVICE IN BASEMENT CEILING JOIST.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/13/18.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW AT THIS TIME.A NEW SUMMARY WILL BE POSTED AT THIS TIME.(SERIOUS 7-42-010B)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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: MUST INVERT PLASTIC UTENSILS WITH HANDLES IN UPRIGHT POSITION.

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: MUST REMOVE CARDBOARD FROM LOWER SHELF OF MICROWAVE TABLE.MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK & 3- COMP SINK AND SODA COLD PACK IN BAR AREA.MUST REMOVE RUST FROM REAR FOOD STORAGE SHELVES OUTSIDE OF WALK IN COOLER.

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: MUST CLEAN FOOD DEBRIS FROM PREP COOLERS AND CUTTING BOARDS.

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: MUST CLEAN DERIS FROM FLOOR ALONG WALL BASES.

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: MUST REPAIR OR REPLACE DAMAGED AND MISSING WALL TILES BEHIND DISH MACHINE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE END CAPS AND ADEQUATE LIGHTING IN REAR FOOD STORAGE AREA,SHATTER PROOF BULB ABOVE DRINK STATION IN DINING AREA.MUST REPLACE BURNTOUT LIGHT IN WOMEN'S TOILETROOM.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPLACE MISSING TOP ON BACKFLOW DEVICE AT MOPSINK.MUST PLACE 1- EYE STOVE UNDER VENTILATION HOOD IN REAR PREP AREA.

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: MUST REPLACE MISSING TOP ON BACKFLOW DEVICE AT MOPSINK.MUST PLACE 1- EYE STOVE UNDER VENTILATION HOOD IN REAR PREP AREA.

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.