COCULA RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK IN REAR PREP AREA NOT ACCESSIBLE, ICE IN BASIN. HANDWASH SINK IN BAR NOT ACCESSIBLE, CONTAINER OF JUICE IN BASIN. HANDWASH SINK IN FRONT PREP AREA COVERED WITH CUTTING BOARD. INSTD TO MAINTAIN HANDWASH SINKS ACCESSIBLE AT ALL TIMES AND TO USE FOR HANDWASHING ONLY. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE FOR VIOLATION

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK IN FRONT PREP AREA INOPERABLE, NO RUNNING WATER UNDER CITY PRESSURE. INSTD TO REPAIR AND HAVE HOT RUNNING WATER UNDER CITY PRESSURE (100F-120F). CITATION ISSUED PRIORITY 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Observed no hand sink in front server area where soup and desserts, coffee, beverages are dispensed. Must provide exposed handwash sink with hot/cold water with adequate city pressure, soap/paper towels, and a handwashing sign in this area. Must maintain same. Priority foundation violation. CITATION ISSUED 7-38-030(C). PRIORITY FOUNDATION

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION(I.E. PAPER TOWELS) AT ANY HANDWASH SINKS (IN PREP AREAS AND BAR). INSTD TO PROVIDE HAND DRYING PROVISION AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C) SEE ABOVE FOR VIOLATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: MISSING DATE ON SHELLFISH TAGS WHEN THE LAST SHELLSTOCK IS SOLD OR SERVED. INSTD TO RECORD SUCH DATE ON TAG AND MAINTAIN. PRIORITY FOUNDATION 7-38-005

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMPERATURE WAREWASHING MACHINE UNABLE TO SANITIZE, 0 PPM OF CHLORINE WHEN TESTED. WAREWASHING MACHINE BEING USED AT TIME OF INSPECTION. MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE UNTIL MACHINE REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-025 PRIORITY

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: STOCK ON FLOOR IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MULTI USE UTENSILS IMPROPERLY STORED, EXPOSING MOUTH PIECE. INSTD TO STORE PROPERLY (IE HANDLE UP)

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BLACK MILK TYPE CRATES BEING USED TO STORE VEGETABLES. INSTD TO USE PROPER FOOD GRADE CONTAINERS THAT ARE SMOOTH, EVEN, AND EASILY CLEANABLE.

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: BLACK MILK TYPE CRATES BEING USED TO STORE VEGETABLES. INSTD TO USE PROPER FOOD GRADE CONTAINERS THAT ARE SMOOTH, EVEN, AND EASILY CLEANABLE.

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.