COCULA RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED,

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED MECHANICAL WAREWASHING MACHINE NO SANITIZING PROPERLY. FACILITY USES CHLORINE AS THERE SANITIZING AGENT AT THE WAREWASHING MACHINE. INSTRUCTED THAT CHLORINE SANITIZER CONCENTRATION RANGE SHOULD BE BETWEEN 25-100. PRIORITY VIOLATION 7-38-025 CITATION ISSUED. ECOLAB SHOWED UP ON SITE TO FIX WAREWASHING MACHINE, AND SANITIZER IS NOW WORKING PROPERLY WITH A CONCENTRATION OF 100.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE OUTSIDES OF THE NOZZLES OF THE PEPSI MACHINE WITH A STICKY SUBSTANCE AND THE INSIDES OF THE NOZZLES WITH A BROWNISH, THICK SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. EMPLOYEES DISMANTLED THE MACHINE WHILE ON SITE TO CLEAN AND SANITIZE.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (COOKED BEEF, SALSA, RICE, ETC) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE AND REMINDER FOR ANIMAL BASED RAW/UNDERCOOKED FOOD ITEMS ON THE MENU. INSTRUCTED THAT ALL FOODS THAT ARE RAW/UNDERCOOKED MUST HAVE A DISCLOSURE AND REMINDER. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED CAKES AND PIES IN THE COOLER IN THE FRONT DINNING AREA NOT PROPERLY LABELED. INSTRUCTED THAT ALL FOOD ITEMS MUST BE PROPERLY LABELED WITH THE NAME AND INGREDIENTS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BLACK CRATES USED TO STORE FOOD ITEMS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BLACK CRATES USED TO STORE FOOD ITEMS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE CONTAINERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.